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d  . 


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-  LIBRAHY 

OF  THE 

HMIVFR8HT  OF  ILLINOIS 


What  to  Serve 

11  AND 

ttwto 


/ 


LIBRARY 
OF  THE 

DIVERSITY  OF  ILLINOIS 


WHAT  TO  SERVE 

AND 

HOW  TO  PREPARE  IT 


A  Collection  of  Menus  and  Recipes  Especially 
Arranged  for  Afternoon  and  Evening  Parties 


BY  ELEANOR  CHAMPLAIN 


CHICAGO 

PERCY  ROBERTS 
664  W.  RANDOLPH  STREET 


Table  of  Contents 


Page 

Introduction . 3,4 

Luncheon  for  January . .  5 

44  44  February .  6 

44  “  March . 7 

44  44  April .  8 

“  44  May .  9 

44  44  June .  10 

“  44  July . : .  11 

44  4  4  August .  12 

4  4  4  4  September .  13 

4  4  4  4  October .  14 

4  4  4  4  November .  15 

4  4  4  4  December .  16 

Suggestions  for  Menus  suitable  for  afternoon  and 

evening  gatherings . 17, 18, 19 

How  to  Shred  Lettuce .  20 

How  to  Curl  Celery .  20 

Sandwiches— How  to  Prepare  37  different  kinds . 20-26 

Salads— 20  different  kinds . 26-30 

Cakes  and  Cakelets— 55  choice  recipes,  each  one  a 

favorite . .  — * . 30-42 

Choice  Candies— 18  recipes . 42-44 

Dainty  Desserts  and  Drinks— 32  recipes . 44-50 

In  Regard  to  Serving .  50 

Luncheon  Dishes— 36  recipes . 51-58 

For  a  Birthday  Luncheon . .  58 

Serving  Refreshments  for  a  Wedding .  59 

The  Bride’s  Cake.  . . . .  60 

Wedding  Anniversaries .  60 


“WHAT  TO  SERVE 


3 


Just  a  Word 


SO  many  of  our  customers  have  asked  for  a  practical 
and  comprehensive  book  of  menus  that  we  publish 
this  book  to  meet  this  demand. 

It  is  not  intended  for  elaborate  affairs,  and  the  menus 
are  mere  suggestions,  as  the  combinations  can  be  changed 
to  suit  the  desires  or  convenience  of  the  hostess,  and  we 
feel  sure  that  somewhere  in  the  list  is  “the  right  thing” 
for  every  one. 

There  is  an  outline  for  a  luncheon  for  each  month, 
with  the  flower  and  jewel  for  each.  It  is  not  generally 
known  that  each  month  boasts  of  a  flower  of  its  own,  and 
for  birthday  luncheons  this  will  be  found  quite  an  aid  in 
decorating,  for  favors,  or  for  ice  cups. 

For  each  suggestion,  there  is  a  recipe  given,  and  each 
recipe  has  been  tried  and  found  to  be  “just  right. 

We  also  insert  a  number  of  toasts  and  appropriate 
quotations. 

There  are  a  few  general  rules  in  regard  to  refresh¬ 
ments  that  it  would  be  well  to  observe. 

First— Make  all  the  preparation  possible  beforehand. 
No  one  enjoys  an  evening  when  the  hostess  is  apparently 
‘‘working  overtime. n 

Second— Don’t  try  to  have  too  many  things.  The 
menus  which  follow  are  very  ample,  and  the  salad  might 
be  dropped  if  desired. 

Third— Limit  yourself  as  to  the  number  of  things 
served,  but  be  sure  to  have  plenty  of  it.  Allow  at  least 
three  sandwiches  to  a  person,  and  more  if  the  sandwiches 
are  small. 


4 


“WHAT  TO  SERVE.” 


Fourth— Seat  all  your  guests  at  the  same  time,  and  all 
together.  They  will  make  a  jolly  time  for  themselves.  . 

Fifth— When  in  doubt  what  to  serve  as  a  “drinkable” 
serve  coffee.  It  is  always  in  season. 

In  preparing  sandwiches  it  is  often  better  to  make 
several  kinds,  to  suit  all  tastes. 

We  give  several  tried-and-not-found-wanting  recipes 
for  candy,  and  a  dish  of  home-made  candy  is  always  appre¬ 
ciated,  and  can  be  prepared  the  day  before. 

For  those  who  prefer  to  make  their  own  ice  cream, 
sherbet  ices,  etc0,  we  have  inserted  a  number  of  good  recipes. 

In  regard  to  decorations;  they  add  very  much  to  the 
appearance  of  things,  and  need  not  be  at  all  expensive  in 
anything  but  time  and  work.  In  “Entertaining  Made 
Easy”  the  companion  book  of  “What  to  Serve,”  will  be 
found  many  helpful  suggestions. 

An  effort  has  been  made  to  get  away  from  the  time- 
honored  “ham”  or  “corn  beef ”  sandwiches,  and  we  believe 
the  change  will  be  appreciated. 

For  even  a  very  small  luncheon  do  not  omit  the  place 
cards.  They  give  a  touch  of  individuality  to  the  most 
simple  affair,  and  can  be  entirely  home-made.  A  folded 
sheet  of  creamy  white  paper,  2J^x3  inches,  tied  with  a 
dainty  bow  of  ribbon,  makes  a  good  one.  On  the  outside 
write  the  date,  the  name  of  the  guest,  and  anything  else 
your  fancy  dictates.  Perhaps  you  can  draw,  or  paint  with 
water  colors,  or  if  you  are  an  amateur  photographer,  a  blue 
print  of  the  house  would  be  a  good  idea.  In  the  inside  of 
your  “folder”  write  a  sentiment,  a  toast,  or  a  quotation 
appropriate  to  the  guest,  and  have  these  read  during  the 
dessert.  We  give  a  number  of  appropriate  quotations  and 
toasts,  and  among  them  is  probably  the  one  you  want. 


“WHAT  TO  SERVE.” 


5 


January 

“By  her,  who  in  this  month  is  born, 
No  gems  save  garnets  should  be  worn; 
They  will  insure  her  constancy, 

True  friendship  and  fidelity.” 


Flower,  Snowdrop— Jewel,  Garnet. 


LUNCHEON 

Oyster  Soup  Cheese  Straws 

Escalloped  Chicken  Mashed  Potatoes  Sweet  Pickles 
Rolls  Tomato  Salad 

Charlotte  Russe  Lemon  Crisps  Maple  Cream  Candy 
Coffee  Nuts 


TOASTS 

The  New  Year— May  the  paths  she  has  for  us  to  tread 
be  rose-scattered,  may  we  tread  them  with  a  brave,  true 
spirit,  and  may  the  end  be  as  happy  as  this  beginning. 

Then  come  the  wild  weather, 

Come  sleet  or  come  snow; 

We  will  stand  by  each  other, 

However  it  blow. 


To  the  Cook 

The  Lord  gave  teeth  to  men,  that  they  might  eat, 

And  then  to  use  them  on,  he  gave  us  meat; 

But  here’s  a  health  to  that  great  man  who  took, 

And  brought  the  two  together— to  the  cook! 

Human  Nature, 

“Man,”  remarked  the  philosophical  person,  “is  a  queer 
animal.  No  matter  what  he  has  he  is  never  satisfied.  ” 
“Oh,  I  don’t  know,”  rejoined  the  party  who  is  always 
ready  to  butt  in. 

“Well,  I  do,”  continued  the  p.  p.  “Take  Adam,  for 
instance.  He  was  the  only  man  who  ever  owned  the  earth, 
and  what  did  he  do?  Traded  it  off  for  a  measly  little  green 

apple.  ” 


6 


“WHAT  TO  SERVE.” 


February 

“Come  when  the  rains, 

Have  glazed  the  snow  and  clothed  the  trees  with  ice, 
While  the  slant  sun  of  February  pours, 

Into  the  bowers  a  flood  of  light.  ” 

Flower,  Primrose— Jewel,  Amethyst. 


LUNCHEON 

Cream  of  Celery  Soup  Thin  Bread  and  Butter 
Oyster  Croquettes,  Saratoga  Chips 

Lamb  Loaf  with  Green  Peas 
Potato  Salad  Olives 

Walnut  Cake  Macaroon  Whip 

Grape  Juice  Sherbet 


TOASTS 

Here’s  to  the  prettiest, 

Here’s  to  the  wittiest, 

Here’s  to  the  truest  of  all  who  are  true, 
Here’s  to  the  6weetest  one, 

Here’s  to  the  neatest  one, 

Here’s  to  them  all  in  one, 

Here’s  to  you. 


She’s  beautiful,  therefore  to  be  woo’d, 
She’s  a  woman,  therefore  to  be  won. 


Goodwin— “What  do  you  think  of  that  story  of  Jonah 
being  detained  in  a  whale’s  stomach  for  three  days  and 
nights?” 

Gayboy — “Oh,  it’s  all  right.  I’ve  given  my  wife  worse 
excuses  than  that  many  a  time.” 


Markley— He’s  exceedingly  clever  at  sleight  of  hand. 
Why,  he  can  take  a  single  seed,  and  turn  it  into  a  growing 
plant  before  your  very  eyes. 

Lushman— That’s  nothing.  If  you’ve  got  a  nickel  to 
spare  come  up  to  Bierhauer’s  and  I’ll  turn  a  schooner  into 
a  full-grown  man. 


“WHAT  TO  SERVE.” 


7 


March 

“Somehow,  the  blatant,  noisy  March, 
Contrives,  before  he  goes, 

To  drop  us  hints  in  subtle  ways, 

Of  summer,  and  the  rose.” 


Flower,  Violet— Jewel,  Bloodstone. 


LUNCHEON 

Cream  of  Potato  Soup  Bread  Sticks 

Escalloped  Salmon  Asparagus  on  Toast 

Lettuce  Sandwiches  Killarney  Salad 

Pickles  Olives 

Irish  Pound  Cake  Pistachio  Ice  Cream 
Green  Mints  Horseshoe  Curves  Coffee 


TOASTS 

May  every  joy  attend  you, 

And  Heaven  daily  send  you, 
Blessings  in  heart  and  home. 
A  faithful  knight  to  tend  you, 
And  gallantly  defend  you. 
Wherever  you  may  roam. 


Here’s  to  the  man  I  love, 

And  may  that  man  be  he 
Who  loves  but  one,  and  only  one, 
And  may  that  one  be  me! 


Here’s  to  our  better  loving! 

And  here’s  to  our  loves  outgrown! 
Here’s  to  the  bitter  whirlwind 
That  reaps  what  our  seeds  have  sown! 

Here’s  to  the  friend  that  loves  us 
Too  deep  for  tears  or  word! 

And  here’s  to  those  that  love  us, 

When  only  the  sense  is  stirred. 


8 


“WHAT  TO  SERVE.” 


April 

‘  ‘Snowdrops,  waking  from  your  sleep, 
Violets  that  from  blue  hoods  peep, 
Bloodroot  blooming  by  the  hill, 
Stately  lily,  daffodil— 

What  sweet  message  do  you  bring, 
Is  it  only,  ‘This  is  Spring?’  ” 


Flower,  Daisy — Jewel,  Diamond. 


LUNCHEON 

Fruit  Bouillon  with  Whipped  Cream 
Broiled  Chicken  Asparagus  on  Toast 

New  Potatoes,  Creamed  Oyster  Canapes 

Celery  and  Nut  Salad  served  on  Lettuce  Leaves 
Pickles  Olives  Radishes 

Wafers  Cream  Blanc  Mange  Coffee 


TOASTS 

Friendship  is  a  light  divine, 
Shining  on  this  heart  of  mine, 
Making  gloomy  ways  seem  light, 
Changing  into  sunshine,  night, 
Giving  courage  for  the  task 
Life  doth  daily  of  me  ask; 

Spurring  on  when  tired  and  worn, 
Extracting  from  the  rose  its  thorn, 
Comforting  when  hope  seems  lost, 
Never  thinking  of  the  cost. 
Self-forgetful,  gentle,  kind, 

To  my  faults  and  follies  blind; 
Tender  friendship,  may  I  be 
Ever  loyal  unto  thee. 


Here’s  to  the  ships  of  the  ocean, 
Here’s  to  the  women  of  the  land; 
May  the  former  be  well  rigged, 
And  the  latter  be  well  manned. 


“WHAT  TO  SERY  E. 


9 


May 

“Now  rings  the  woodland  loud  and  long, 
The  distance  takes  a  lovelier  hue, 

And  drown’d  in  yonder  living  blue, 
The  lark  becomes  a  sightless  song.” 


Flower,  Hawthorn— Jewel,  Emerald. 


LUNCHEON 

Cream  of  Nuts  Salted  Wafers 

Yeal  Croquettes  Potato  Mound  Chicken  Cutlets 
Shirred  Tomatoes 

Olive  Sandwiches  Cucumber  Salad 

Chocolate  Drop  Cakes  Stuffed  Dates  Coffee 

TOASTS 

Freedom. 

When  Freedom  from  her  mountain  height 
Unfurled  her  standard  on  the  air, 

She  little  dreamed  that  hoodlums  might 
Assail  and  cripple  men  who  dare 
To  work  for  bread  and  butter  where 
A  strike  has  been  declared  in  force; 

If  she  had  known  she’d  not,  of  course, 

Have  touched  the  baldric  of  the  skies 
Or  monkeyed  with  the  stars.  If  she 
Had  heard  the  stricken  victim’s  cries, 

And  known  that  where  proud  man  is  free 
One  may  not  work  an  extra  day 
Unless  the  union  says  he  may, 

She’d  probably  have  thought  again 
Before  she  flung  her  banner  loose, 

And  to  her  eagle-bearer,  then 

Havesadly  murmured,  “Aw,  what’s  the  use?” 


Here’s  to  marriage— a  feast  where  the  grace  is  some¬ 
times  better  than  the  dinner. 


10 


“WHAT  TO  SERVE.” 


June 

“Tell  you  what  I  like  the  best, 

’Long  about  knee-deep  in  June, 

’Bout  the  time  strawberries  melts 
On  the  vine — some  afternoon 
Like  to  jes’  git  out  and  rest, 

And  not  work  at  nothin’  else!’* — J.  W.  Riley . 


Flower,  Wild  Rose— Jewel,  Agate. 


LUNCHEON 

Cream  of  Asparagus  Soup 

Southern  Fried  Chicken  Peas  and  New  Potatoes 

Current  Bread  Cheese  Salad 

Macaroni,  American  Cheese  Crisps 

Devil’s  Food  Cake  Russian  Tea  Bocks 


TOASTS 

To  the  Man  who  Holds  Post-mortems  on  His  Hands 

O,  the  man  who  holds  post-mortems  on  his  hands! 
Upon  the  waiting  deck  he  always  lands, 

He’s  maddening,  and  saddening, 

His  foraging’s  discouraging— 

The  man  who  holds  post-mortems  on  his  hands. 

He  shows  you  how  he  might  have  played, 

Or  how  he  might  have  stood. 

He  has  to  fumble  through  the  deck 
And  ask  you  what  you  drew, 

And  leave  the  discard  in  a  wreck 
Before  his  quest  is  through. 

O,  the  man  who  holds  post-mortems  on  his  hands! 

It  doesn’t  matter  how  he  draws  or  stands— 

He  worries  lis  and  flurries  us, 

With  “Could  have  held,”  or  “Would  have  held” 

The  man  who  holds  post-mortems  on  his  hands. 


To  Friendship— It  improves  happiness  and  abates 
misery,  by  the  doubling  of  our  joy,  and  dividing  our  grief. 


“WHAT  TO  SERVE.” 


11 


July 

“A  rustle  of  corn  leaves,  a  tinkle  of  bells  on  the  hills, 
A  bevy  of  bees  when  the  clover  hangs  heavy, 

A  butterfly  plundering  by, 

And  that  is  July.” 


Flower,  Lily— Jewel,  Ruby. 


LUNCHEON 


Clear  Bouillon 
Hungarian  Chicken 
Cucumbers 
Lemon  Sandwiches 
McKinley  Cake 
Diamond  Gems 


Wafers 

Escalloped  Potatoes 
Tomato  Salad 

Jelly  Eggs 
Peanut  Brittle 
Cherry  Ice 


TOASTS 

They  talk  about  a  woman’s  sphere  as  though  it  had  a  limit, 
There’s  not  a  place  in  earth  or  heaven, 

There’s  not  a  task  to  mankind  given, 

There’s  not  a  blessing  or  a  woe, 

There’s  not  a  whispered  yes  or  no, 

There’s  not  a  life  or  birth, 

That  has  a  feather’s  weight  of  worth— 

Without  a  woman  in  it. 


Fee  simple  and  a  simple  fee, 

And  all  the  fees  entail, 

Are  nothing  when  compared  to  thee, 
Thou  best  of  fees— female. 


Here’s  to  woman— she  needs  no  eulogy — she  speaks  for 
herself. 


Here’s  hoping  you  may  be  hung,  drawn  and  quartered. 
Hung  about  with  garlands,  drawn  in  triumphant  chariots, 
and  quartered  in  the  arms  of  those  who  love  you. 


12 


“WHAT  TO  SERVE.” 


August 

“All  the  long  August  afternoon, 
The  little  drowsy  stream, 
Whispers  a  melancholy  tune, 

As  if  it  dreamed  of  June, 

And  whispered  in  its  dream.” 


Flower,  Poppy — Jewel,  Moonstone. 


LUNCHEON 


Mint  Ice  Iced  Melon 

Baked  Halibut  Lima  Beans  Riced  Potatoes 

Ham  Salad  Eggs  in  Aspio 

Pepper  Sandwiches  Ribbon  Bread. 

Marshmallow  Cake  Log  Cabins  Gooseberry  Punch 


TOASTS 

“Some  hae  meat  and  canna’  eat, 

And  some  wad  eat  who  want  it; 

But  we  hae  meat  and  we  can  eat, 

So  let  the  Lord  be  thankit.  ’’—Burns. 


Here’s  to  the  hearts  that  touch  us 
On  only  one  shining  side! 

And  here’s  to  the  soul’s  real  comrade, 
Whose  compass  is  deep  and  wide! 

And  here’s  to  the  one  that  loves  us, 
And  shows  it  in  acts  and  looks! 

And  here’s  to  the  one  that  helps  us, 
Through  silence,  or  trust,  or  books? 

Here’s  to  the  friend  that  graces 
His  thought  with  golden  speech! 

And  here’s  to  the  mute  one,  seeking 
The  words  too  deep  to  reach! 


“Come,  love  and  health  to  all.” — Charles  Dickens. 


WHAT  TO  SERVE.” 


13 


September 

“O  sweet  September,  thy  first  breezes  bring, 

The  dry  leaf’s  rustle  and  the  squirrel’s  laughter, 
The  cool  fresh  air  whence  health  and  vigor  spring, 
And  promise  of  exceeding  joy  hereafter.” 


Flower,  Black  Eyed  Susans— Jewel,  Sapphire. 


LUNCHEON 

Chestnut  Souffle  Thin  Bread  and  Butter 

Stuffed  Steak  Escalloped  Tomatoes 

Tongue  Croquettes  Olives  Stuffed  Peppers 

Lemon  Sponge  Cake  Peach  Fritters 

Orange  Cookies  Chocolate  Candy  Cocoa 


TOASTS 

Here’s  to  the  man  who  has  charity  enough  to  forgive 
those  who  have  done  him  a  kindness,  and  with  whom  he  is 
wrong  in  a  dispute. 


“Cheer  up!  ’tis  no  use  to  be  glum,  boys, 

’Tis  written  since  fighting  begun, 

That  sometimes  we  fight  and  we  conquer, 

And  sometimes  we  fight  and  we  run.”— Thackeray . 


“O  vanity  of  vanities, 

How  wayward  the  decrees  of  Fate  are, 
How  very  weak  the  very  wise, 

How  very  small  the  very  great  are.” 


He  is  complete  in  feature  and  in  mind, 
With  all  good  grace  a  gentleman. 


“There  is  so  much  good  in  the  worst  of  us, 
There  is  so  much  bad  in  the  best  of  us, 
That  it  ill  becomes  any  one  of  us, 

To  talk  about  the  rest  of  us.  ” 


14 


“WHAT  TO  SERVE.’’ 


October 

“My  ornaments  are  fruits,  my  garments  leaves, 
Woven  like  cloth  of  gold  and  crimson  dyed; 

I  do  not  boast  the  harvesting  of  sheaves, 

O’er  orchards  and  o’er  vineyards  I  preside.” 


Flower,  Golden  Rod— Jewel,  Opal. 


LUNCHEON 


Puree  of  Lima  Beans  Salted  Wafers 
Meat  Loaf  Creamed  Cabbage 

Oyster  Patties  Apple  Salad  Almond  Sandwiches 
Kissme  Cake  Cocoanut  Cones 

Nut  Caramels  Hot  Apple  Punch  Wafers 


TOASTS 


Here’s  to  the  dear  that  not  here,  my  dear, 
Here’s  to  the  dear  that’s  not  here. 

If  the  dear  that’s  not  here  were  here,  my  dear, 
She’d  give  me  a  box  on  the  ear,  my  dear. 


Here’s  a  health  to  them  that’s  awa, 

Here’s  a  health  to  them  that’s  awa, 

And  wha  winna  wish  guid  luck  to  our  cause, 
May  never  guid  luck  be  their  fa!— Burns. 


Do  not  choose  your  friends  by  their  looks.  Watch 
their  ways  and  learn  their  hearts.  Remember  the  old  say¬ 
ing:  “Handsome  shoes  often  pinch  the  feet.  ” 


“Good  Lord,  what  is  man!  for  as  simple  as  he  looks, 

Do  but  try  to  develop  his  hooks  and  his  crooks, 

With  his  depths  and  his  shallows,  his  good  and  his  evil, 
All  in  all,  he’s  a  problem  that  must  puzzle  the  deevil!” 

— Bobert  Burns 


“WHAT  TO  SERVE.” 


15 


November 

“No  sun— no  moon! 

No  morn — no  noon! 

No  fruits,  no  flowers,  no  leaves,  no  birds! 
November!  ” 


Flower,  Chrysanthemum— Jewel,  Topaz. 


LUNCHEON 


Cream  of  Onion  Soup  Cheese  Straws 
Salmi  of  Duck  Mashed  Potatoes 

Stuffed  Eggs  Nut  and  Date  Sandwiches 
Harvard  Salad  Sweet  Potatoes 

Baked  Quinces  Cream  Cake  Rocks 


TOASTS 

O  woman!  lovely  woman!  nature  made  thee 
To  temper  man;  we  had  been  brutes  without  you. 
Angels  are  painted  fair,  to  look  like  you; 

There’s  in  you  all  that  we  believe  in  heaven; 
Amazing  brightness,  purity  and  truth, 

Eternal  joy  and  everlasting  love.— Otway. 


Here’s  to  the  wings  of  love, 

May  they  never  moult  a  feather. 


Plain  food  is  good  enough  for  me, 

Three  courses  are  as  good  as  ten; — 

If  nature  could  subsist  on  three, 

Thank  Heaven  for  three.  Amen ! 

I  always  thought  cold  victual  nice;— 

My  choice  would  be  vanilla  ice— Holmes 


Love  may  intoxicate  a  man,  but  marriage  sobers  him. 


A  woman  isn’t  necessarily  a  thief  because  she  hooks  a  dress. 


16 


WHAT  TO  SERVE. 


December 


‘‘Be  merry  all,  be  merry  all, 

With  holly  dress  the  festive  hall, 
Prepare  the  song,  the  feast,  the  ball, 
To  welcome  merry  Christmas!” 


Flower,  Holly — Jewel,  Turquoise. 


LUNCHEON 


Ox  Tail  Soup 

Mayonnaise  of  Lobster  Thin  Bread  and  Butter 
Escalloped  Chicken  French  Fried  Potatoes 
Brazilian  Salad  Creme  de  Menthe  Sandwiches 

Gingered  Pears  Nut  Cake  Hermits 

Coffee  Fudge  Roman  Punch* 


TOASTS 

“God  bless  the  master  of  this  house, 
Likewise  the  mistress  too, 

And  all  the  little  children, 

That  round  the  table  go, 

And  all  your  kin  and  kinsfolk, 
That  dwell  both  far  and  near, 
Wish  you  a  merry  Christmas, 

And  a  happy,  glad  New  Year.” 


Here’s  to  our  wives  and  sweethearts— 

May  our  sweethearts  become  our  wives, 

And  our  wives  ever  remain  our  sweethearts. 


Care  to  our  coffin  adds  a  nail,  no  doubt, 
And  every  grin,  so  merry,  draws  one  out. 


A  fig  for  care,  and  a  fig  for  woe, 
If  I  can’t  pay,  why,  I  can  owe. 


“Be  plain  in  dress,  and  sober  in  your  diet, 

In  short,  my  dearie,  kiss  me,  and  be  quiet.” 


“WHAT  TO  SERVE. 


17 


A  Few  Menus 


Suitable  for  Afternoon  or  Evening  Social  Gatherings 

Horseradish  Sandwiches  Apple  Salad  Coffee  Cake 

Hermits  Lemon  Water  Ice  Vanilla  Caramels 


Cheese  and  Almond  Sandwiches  Chicken  Salad  Cream  Cake 
Springeles  Hot  Apple  Punch  Chocolate  Candy 


Creme de  Menthe  Sandwiches  Brazilian  Salad  Nut  Cake 

Callas  Lemon  Sherbet  Peanut  Brittle 


Almond  Sandwiches 
Lemon  Twists 


Egg  and  Cheese  Salad  Irish  Pound  Cake 
Naples  Lemon  Cream  Maple  Cream  Candy 


Boston  Sandwiches  Harvard  Salad  Apple  Butter  Cake 

Lemon  Hearts  Macaroon  Whip  Coffee  Fudge 


Nut  and  Fig  Sandwiches 
Oocoanut  Cones 


Crab  Sandwiches 

Almond  Cookies 


Potato  Salad 
Caramel  Ice  Cream 


Cherry  Salad 

Cherry  Ice 


White  Cake 

Orange  Sticks 


Pound  Cake 
Chocolate  Fudge 


Yellow  Cake 

Nut  Caramels 


Nut  and  Date  Sandwiches  Sweetbread  Salad 
Sand  Tarts  Maple  Ice  Cream 


Minced  Sandwiches  Cauliflower  Salad  Orange  Cake 

S’s  Autumn  Sherbet  Molasses  Fudge 


The  Queen’s  Rolls 

Ginger  Snaps 


April  Salad  White  Fruit  Cake 

Milk  Sherbet  Brown  Sugar  Candy 


.  Egg  Sandwiches 

Peanut  Cookies 


Banana  Salad 
Mint  Sherbet 


Fruit  Cake 
Molasses  Candy 


Lobster  Sandwiches 

Cheese  Crisps 


Chestnut  Salad  Maple  Sugar  Cake 

Pineapple  Sherbet  Butter  Scotch 


18 


‘WHAT  TO  SERVE.” 


MENUS— Continued 

Jelly  Sandwiches  Cheese  Salad  Devil’s  Food  Cake 

Cheese  Straws  Peach  Sherbet  Molasses  Chip 


Deviled  Sandwiches  Cucumber  Salad  McKinley  Cake 

Ginger  Cookies  Tutti  Frutti  Chocolate  Louie 


Baked  Bean  Sandwiches  Tomato  Salad  Marshmallow  Cake 
Crisps  Grape  Juice  Sherbet  Adelaides 


Card  Sandwiches  with  Hearts  Killarney  Salad 

Jelly  Cake  Diamond  Gems  Mint  Ice 


Nut  Bread  and  Butter  Easter  Salad 

Lemon  Sponge  Cake  Maple  Sugar  Cookies  Orange  Water  Ice 


Raisin  Buns 
Kissme  Cake 


Orange  Tarts 


Ham  Salad 

Grape  Frappe 


Walnut  Sandwiches 
Everlasting  Fruit  Cake 


Malaga  Salad 

Blitzkuchen  -  Alexandra  Delight 


Plain  Bread  and  Butter  Sandwiches  Mayonnaise  of  Lobster 

Cream  Cake  Chocolate  Drop  Cakes  Strawberry  Cream 


Boiled  Tongue  Sandwiches  Cabbage  Salad 

Nut  Cake  Horseshoe  Curves  Charlotte  Russe 


French  Sandwiches  Ham  Salad 

Everlasting  Fruit  Cake  Orange  Cookies  Stuffed  Dates 


Cheese  Sandwiches  Malaga  Salad 

Kissme  Cake  Snappy  Gingersnaps  Gooseberry  Punch 


Prune  Bread  and  Butter  Cucumber  Salad 

Lemon  Sponge  Cake  Cocoanut  Cookies  Egg  Lemonade 


Oyster  Sandwiches  Cauliflower  Salad 

Jelly  Cake  Twisted  Round  Cakes  Alexandra  Delight 


“WHAT  TO  SERVE.” 


19 


MENUS— Continued 

Salmon  Sandwiches  Cheese  Salad 

Marshmallow  Cake  Wafers  Grape  Frappe 


Cheese  Sandwiches  Banana  Salad 

McKinley  Cake  Spiced  Cookies  Pineapple  Sherbet 


Olive  and  Gherkin  Sandwiches  Tomato  Salad 

Devil’s  Food  Cake  Hard  Sugar  Cookies  Mint  Sherbet 


Brown  Bread  Sandwiches 
Rocks 


Potato  Salad  White  Fruit  Cake 

Plum  Bavarian  Cream 


Ribbon  Bread  Harvard  Salad 

Orange  Cake  Fruit  Cookies  Raspberry  Granite 


Olive  Sandwiches  Brazilian  Salad 

Yellow  Cake  Lemon  Twists  May  Punch 


Currant  Bread  and  Butter  Chicken  Salad 

PoundCake  Lemon  Hearts  Macaroon  Whip 


Lemon  Sandwiches  Apple  Salad 

White  Cake  Cocoanut  Cones  Ginger  Sherbet 


Date  and  Nut  Sandwiches  Sweetbread  Salad 

Maple  Sugar  Cake  Nut  Wafers  Milk  Sherbet 


Pineapple  Sandwiches  Egg  and  Cheese  Salad 

Fruit  Cake  Log  Cabins  Autumn  Sherbet 


Cucumber  Sandwiches  Potato  Salad 

Walnut  Tea  Cakes  Iced  Watermelon 


French  Tea  Sandwiches  Cucumber  Salad 

Nut  Bars  Irish  Pound  Cake  Rosalis 


Pepper  Sandwiches  Cheese  Salad  Irish  Pound  Cake 

Sour  Cream  Cookies  B uffalo  Sundae 


20 


“WHAT  TO  SERVE.” 


Sandwiches,  How  to  Prepare 


Bread  for  sandwiches  should  be  twenty-four  hours  old. 
In  preparing  bread  for  sandwiches,  cut  as  thin  as  possible, 
and,  if  to  be  buttered,  cream  the  butter  before  spreading, 
or  butter  the  bread  before  cutting  from  the  loaf.  Sand¬ 
wiches  for  teas  or  receptions  should  have  all  crusts  removed, 
and  should  be  cut  in  oblongs,  triangles  or  fancy  shapes. 
Sandwiches  which  must  lie  for  several  hours  before  serving 
may  be  kept  fresh  and  moist  by  wrapping  in  a  napkin, 
wrung  as  dry  as  possible  out  of  hot  water,  and  putting  in  a 
cool  place. 

To  Shred  Lettuce 

Cut  leaves  in  narrow  strips,  using  a  pair  of  scissors.  In 
this  way  the  outer  leaves  may  be  utilized. 

To  Curl  Celery 

Cut  thick  stalks  of  celery  in  three-inch  pieces.  With  a 
sharp  knife  make  five  cuts  parallel  to  each  other,  extend¬ 
ing  one-third  the  length  of  pieces.  Make  six  cuts  at  right 
angles  to  cuts  already  made.  Make  similar  cuts  in  other 
end.  Put  in  cold  or  ice  water,  and  let  stand  over  night,  or 
for  several  hours,  when  cut  pieces  will  curl  back,  and  celery 
will  be  very  crisp. 

Almond  Sandwiches. 

The  proportion  for  the  filling  is,  one  part  chopped  al¬ 
monds  to  two  parts  shredded  or  grated  salted  celery  moist¬ 
ened  with  mayonnaise  and  spread  between  thin  slices  of 
brown  bread. 

Baked  Bean  Sandwiches 

Press  one  cupful  of  baked  beans  through  a  sieve;  mix 
in  thoroughly  one  tablespoonful  of  horseradish,  two  tea¬ 
spoonfuls  of  celery,  minced  fine,  and  two  teaspoonfuls  of 
vinegar;  spread  between  thin  slices  of  buttered  whole  wheat 
bread. 


“WHAT  TO  SERVE.” 


21 


Boiled  Tongue  Sandwiches 

Place  tongue  in  cold  water  and  let  come  slowly  to  a 
boil,  skim  and  simmer  for  an  hour;  then  take  out  the 
tongue,  remove  the  skin  and  let  it  stew  gently  in  a  sauce 
made  of  one  can  tomatoes,  one  onion,  and  pepper  to  taste. 
When  very  tender  take  from  fire  and  let  it  remain  in  the 
liquor  until  cold,  then  slice  thin  and  put  between  slices  of 
well  buttered  white  bread. 

Boston  Sandwiches 

Mash  a  cupful  of  baked  beans  very  fine  and  mix  with 
them  a  tablespoonful  of  finely  minced  boiled  ham.  Season 
with  pepper  and  a  dash  of  French  mustard  and  rub  to  a 
paste  with  a  great  spoonful  of  butter.  Spread  upon  thin 
slices  of  crustless  Boston  brown  bread  and  press  the  two 
slices  firmly  together.  Keep  in  the  ice-box  until  needed. 

Brown  Bread  Sandwiches 

Cut  Boston  brown  bread,  which  has  been  baked  in  bak¬ 
ing  powder  cans,  in  thin  slices  and  butter  them.  Select 
crisp  leaves  of  lettuce  and  wash;  then  drain  and  dry.  Place 
one  between  two  slices  of  buttered  bread  so  that  the  curly 
edge  will  come  out  over  the  edge  of  the  bread.  Press  the 
bread  down  closely  and  on  the  top  piece  press  half  of  an 
English  walnut. 

Brown  Bread  Sandwiches  with  Cheese 

Instead  of  the  nut  and  lettuce  leaf  use  thin  slices  of 
sharp  cheese. 

Card  Sandwiches  With  Hearts 

Cut  thin  slices  of  white  bread  into  pieces  the  size  and 
shape  of  playing  cards,  fill  with  highly  spiced,  finely  chop¬ 
ped  meat,  moistened  with  mayonnaise  dressing.  Slice 
pickled  beets  and  cut  out  tiny  hearts  and  place  them  on 
the  slices  in  the  positions  of  the  spots  on  the  cards. 

Cheese  Sandwiches. 

One-fourth  pound  of  butter,  one  neufchatel  cheese, 
two  dozen  small  olives, *one  bunch  of  water  cress,  salt  and 
cayenne  pepper.  Cream  the  butter,  add  the  cheese,  salt 
and  pepper  and  stir  until  well  mixed  and  smooth.  Chop 
the  olives  and  water  cress  together,  add  to  the  butter  and 
cheese  and  use  it  generously  between  slices  of  well  buttered 
white  bread. 


22 


“WHAT  TO  SERVE.” 


Cheese  Sandwiches 

.  Beat  the  yolks  of  three  hard  boiled  eggs  with  one  ounce 
of  butter,  season  with  cayenne,  add  some  grated  cheese 
and  salt,  and  pound  all  together.  Spread  on  white  bread 
and  butter  and  cut  into  triangles. 

Cheese  and  Almond  Sandwiches 

Shell  and  blanch  twenty  almonds,  mince  fine,  add  a 
Philadelphia  cream  cheese  and  a  dozen  chopped  olives. 
Spread  on  white  bread. 

Crab  Sandwiches 

Moisten  the  sifted  yolk  of  one  hard  boiled  egg  with  one 
tablespoonful  of  softened  butter,  add  one-third  can  deviled 
crab,  chopped  fine  and  one  tablespoonful  of  lemon  juice; 
mix  to  a  paste,  spread  it  on  thin  slices  of  buttered  brown 
bread,  put  two  together,  press  with  bread  knife  and  cut 
into  fingers,  triangles  or  small  squares. 

Creme  de  Menthe  Sandwiches 

For  twenty  minutes  infuse  a  tablespoonful  pulverized 
mint  leaves  in  two  tablespoonfuls  of  hot  water;  strain  and 
add  it  to  one  pint  of  whipped  double  cream;  add  also  a  salt- 
spoonful  of  salt,  a  dash  of  white  pepper  and  half  an  ounce 
of  gelatine,  softened  in  a  tablespoonful  of  cold  water  and 
dissolved  over  hot  water.  Cool  in  a  square  mould  and 
when  cold  cut  in  thin  squares  and  place  between  similar 
sized  pieces  of  brown  bread. 

Cucumber  Sandwiches 

Steam  the  brown  bread  in  pound  size  baking  powder 
boxes,  to  avoid  trimming;  allow  plenty  of  room  for  it  to 
swell,  when  cold  cut  in  thin  slices,  put  together  in  pairs, 
with  several  thin  slices  of  cucumbers  dipped  in  French 
dressing  between.  The  French  dressing  which  is  best  to 
use  with  cucumbers  is  the  following:  Half  a  cupful  of 
lemon  juice  blended  with  two  tablespoonfuls  olive  oil,  tea- 
spoonful  onion  juice,  dash  of  cayenne  pepper,  saltspoonful 
of  salt,  half  a  saltspoonful  of  ground  mustard.  This  con¬ 
tains  no  vinegar  which  tends  to  toughen  the  cucumbers 
and  make  them  indigestible. 


“WHAT  TO  SERVE. 


23 


Currant  Bread 

Clean  one  cupful  of  currants,  add  to  them  a  good  pinch 
of  salt,  three  tablespoonfuls  of  sugar  and  one  and  a  half 
cupfuls  of  sweet  milk.  Sift  three  teaspoonfuls  of  baking 
powder  with  three  cupfuls  of  sifted  flour  and  stir  into  the 
other  ingredients.  Bake  in  a  rather  slow  oven. 

Devilled  Sandwiches 

Blanch  two  ounces  almonds;  shred  by  cutting  in  small 
strips  lengthwise  of  the  nuts,  and  fry  in  a  small  quantity 
of  butter  until  well  browned;  then  finely  chop.  Add  twice 
the  quantity  of  cold  cooked  chicken,  finely  chopped,  and 
two  tablespoons  finely  chopped  pickles,  one  tablespoon 
Worcestershire  sauce,  and  a  few  grains  cayenne.  Moisten 
with  mayonnaise  dressing,  and  spread  between  thin  slices 
of  bread.  Cut  in  any  desired  shape. 

Egg  Sandwiches 

Boil  six  eggs  hard,  remove  the  shells  and  chop  the  eggs 
very  fine.  Stone  and  chop  eighteen  large  olives  and  mix 
these  with  the  minced  egg.  Moisten  all  with  a  little 
melted  butter,  season  to  taste  and  mix  to  a  moist  paste. 
Spread  on  thin  slices  of  crustless  bread  and  press  the  two 
halves  of  the  sandwich  firmly  together. 

French  Sandwiches 

Mix  equal  parts  of  tongue  and  ham  to  a  paste  with  but¬ 
ter,  season  with  onion  juice  mixed  with  lemon  juice.  Spread 
between  thin  slices  of  white  bread,  laying  a  few  water  cress 
leaves  between  before  pressing  the  slices  together. 

French  Tea  Sandwiches 

Cut  brown  bread  in  slices  of  wafer-like  thickness,  and 
spread  the  slices  with  butter.  Grate  some  cream  cheese 
and  mix  it  with  an  equal  amount  of  minced  radish  hearts. 
Moisten  the  ingredients  with  whipped  cream  to  form  the 
filling  for  the  brown  bread. 

Horseradish  Sandwiches 

For  these  sandwiches  a  paste  is  formed  containing 
horse  radish,  which  is  used  as  a  filling  for  the  sandwiches. 
Mix  thoroughly  together  one-half  cupful  each  of  grated 
horse  radish  and  fresh  butter,  half  teaspoonful  each  of 
salt  and  sugar  and  two  tablespoonfuls  of  lemon  juice. 
Spread  upon  circles  of  brown  bread,  placing  them  together 
in  pairs. 


24 


“WHAT  TO  SERVE.” 


Jelly  Sandwiches 

Spread  thin  slices  of  buttered  bread  with  quince  jelly. 
Sprinkle  with  English  walnut  meats,  finely  chopped. 

Lemon  Sandwiches 

Mash  the  yolks  of  three  hard  boiled  eggs,  add  two 
ounces  of  butter,  one-fourth  teaspoonful  of  salt,  a  dash  of 
cayenne,  one  teaspoonful  of  chopped  parsley,  grated  rind 
of  a  lemon.  Mix  these  well  together  and  then  mix  into  a 
paste  with  three  tablespoon fuls  of  lemon  juice.  Spread 
upon  slices  of  whole  wheat  bread  cut  in  fancy  shapes  and 
serve.  Cut  the  slices  as  thin  as  possible. 

Lobster  Sandwiches 

Remove  the  meat  from  a  small  lobster  and  pound  in  a 
mortar;  then  add  an  equal  quantity  of  hard-boiled  egg 
yolks.  Moisten  with  melted  butter  to  make  of  right  con¬ 
sistency  to  spread,  and  season  with  salt  and  French  or  Ger¬ 
man  mustard.  Spread  between  thin  slices  of  white  bread. 

Minced  Sandwiches 

Chop  fine  one  pound  of  cold  boiled  ham,  one-half  cup¬ 
ful  of  chopped  nuts,  one  box  of  sardines  and  six  good-sized 
cucumber  pickles.  Mix  to  a  paste  with  salad  dressing  or 
prepared  mustard.  Spread  thin  slices  of  brown  bread  with 
butter.  Spread  the  prepared  paste  on  thin  slices  of  white 
bread.  Press  a  slice  of  brown  bread  and  one  of  white  to¬ 
gether,  placing  a  crisp  leaf  of  lettuce  between.  When 
fresh  cucumbers  are  in  market  it  is  nice  to  use  them  in 
place  of  the  pickles. 

Nut  Bread 

Set  a  sponge  of  one  cupful  of  entire  wheat  flour,  one 
cupful  of  white  flour,  one-half  cake  of  compressed  yeast, 
one  cupful  of  luke  warm  sweet  milk.  When  the  sponge  is 
light  add  two  tablespoonfuls  of  brown  sugar,  one  teaspoon¬ 
ful  of  salt,  one-quarter  of  a  pound  shelled  hickory  nuts  and 
enough  whole  wheat  flour  to  make  as  stiff  as  can  be  stirred 
with  the  spoon.  Put  in  pans,  let  rise  an  hour,  and  bake. 

Nut  and  Date  Sandwiches 

Wash,  pit  and  chop  one  and  one-half  pound  of  good 
dates.  Add  to  this  one-half  the  amount  of  crushed  or 
finely  chopped  English  walnut  meats  and  a  tablespoonful 
of  lemon  juice. 


WHAT  TO  SERVE.” 


25 


Nut  and  Fig  Sandwiches 

Wash  and  remove  hard  ends  from  one-half  pound  of 
good  figs.  Chop  fine  and  steam  or  boil  in  a  very  little 
water.  Spread  the  bread  to  be  used  for  the  sandwich  with 
dairy  butter,  over  this  on  one  slice  spread  a  layer  of  the 
marmalade  thus  made,  and  on  the  other  a  layer  of  peanuts 
or  other  nut  meats  which  have  been  passed  several  times 
through  a  food  chopper.  The  regular  peanut  butter  is 
very  nice  if  it  is  at  hand. 

Olive  Sandwiches 

Pit  and  chop  fine  one  pint  of  ripe  olives.  Mix  with 
mayonnaise  salad  dressing  and  spread  between  thin  slices 
of  bread  thinly  spread  with  fresh  dairy  butter. 

Olive  and  Gherkin  Sandwiches 

Cut  olives  into  very  thin  slices,  add  a  few  gherkins, 
wiped  dry  and  sliced.  Spread  between  thin  siices  of  but¬ 
tered  brown  bread  and  cut  into  long,  narrow  pieces. 

Oyster  Sandwiches 

Cut  slices  of  brown  bread  into  fancy  shapes.  Remove 
the  muscle  from  two  dozen  large  oysters,  cut  them  into 
small  pieces,  add  two  tablespoonfuls  of  chopped  pickle, 
four  tablespoonfuls  of  mixed  horse  radish,  six  tablespoon¬ 
fuls  of  chopped  celery.  Mix  with  one-half  cupful  of  mayon¬ 
naise  dressing,  and  two  tablespoonfuls  of  Worcestershire 
sauce.  Spread  between  the  slices  of  well  buttered  bread. 

Pepper  Sandwiches 

This  sandwich  is  new  and  in  high  favor  with  those 
who  like  a  well  seasoned  morsel.  Remove  all  seeds  from  a 
pepper,  chop  fine  and  simmer  ten  minutes  in  a  tablespoon¬ 
ful  of  butter  without  allowing  it  to  color;  then  add  a  dash 
of  salt  and  set  aside.  When  cold  add  the  yolks  of  three 
hard  boiled  eggs,  and  rub  to  a  paste.  Butter  well  thin 
slices  of  white  bread,  spread  generously  with  the  mixture, 
and  cut  in  triangles. 

Pineapple  Sandwiches 

Cut  white  bread  into  thin  slices,  remove  the  crust  and 
butter  well.  Chop  pineapple  very  fine,  drain  off  the  juice 
and  sprinkle  the  minced  fruit  over  the  bread,  press  down 
firmly  and  cut  in  squares. 


26 


“WHAT  TO  SERVE.” 


Prune  Bread 

One  cupful  of  corn  meal,  two  cupfuls  of  graham  flour, 
one-half  cupful  of  molasses,  one  cupful  of  sour  milk,  one 
teaspoonful  of  soda,  one  teaspoonful  of  salt,  one  cupful  of 
dried  prunes,  pitted  and  chopped  fine.  Scald  the  corn 
meal  and  then  add  the  other  ingredients.  Put  in  greased 
tins  and  steam  for  three  hours. 

Raisin  Buns 

Three-quarters  of  a  pound  of  lard,  three-quarters  of  a 
pound  of  sugar,  six  yolks  of  eggs,  half  a  pint  of  milk,  one 
and  one  half  pounds  of  flour,  half  an  ounce  of  baking  pow¬ 
der  sifted  in  the  flour,  six  ounces  of  small  Sultana  raisins. 
Cream  butter  and  sugar,  add  eggs,  milk  and  raisins,  stir 
well,  add  flour.  Drop  in  small  portions  into  baking  pans, 
brush  over  with  a  mixture  of  egg  and  milk,  bake  in  slow 
oven. 

Ribbon  Bread 

Cut  brown  bread  and  white  bread  into  slices  of  equal 
size  and  thickness.  Butter  well  and  place  them  alter¬ 
nately  in  a  pile,  first  a  slice  of  brown  and  then  a  slice  of 
white.  Place  on  top  of  each  pile  a  plate  and  weight  which 
will  press  the  slices  together.  When  well  set,  slice  down 
through. 

Salmon  Sandwiches 

Mince  fine  half  a  pound  of  cooked  salmon;  add  one 
tablespoonful  of  vinegar,  half  a  teaspoonful  of  prepared 
mustard  and  two  hard  boiled  eggs  chopped  fine.  Mix  and 
spread  on  small  slices  of  whole  wheat  bread,  buttered 
thin;  dust  with  salt  and  pepper.  Lay  a  crisp  lettuce  leaf 
on  top  of  each  prepared  slice  of  bread  and  press  the  other 
slice  of  buttered  bread  on  top  of  the  lettuce. 

The  Queen’s  Rolls 

Oval  rolls,  or  biscuits,  may  be  cut  open  on  one  side, 
the  crumb  dug  out  and  the  cavity  filled  with  minced  and 
seasoned  chicken,  turkey,  ham  or  tongue.  Close  the  roll 
and  bind  it  with  narrow  ribbon  tied  with  a  bow  and  float¬ 
ing  ends. 

Walnut  Sandwiches 

Carefully  free  the  nut  meat  of  the  pieces  of  shell, 
sprinkle  with  grated  cheese,  moisten  with  milk  and  rub 
together  into  a  smooth  paste.  Use  generously  between 
slices  of  well  buttered  bread. 


“WHAT  TO  SERVE.’’ 


27 


Salads 

Apple  Salad 

Two  cupfuls  of  celery  chopped  fine,  and  one  cupful  of 
green  apples,  also  cut  fine.  Place  in  a  sauce  pan  with  one- 
half  a  cupful  of  hot  water,  cover  tight  and  steam  five  min¬ 
utes.  Remove  from  the  fire  and  when  cold  add  one-half 
cupful  of  boiled  salad  dressing  and  one-half  cupful  of  pecans. 

April  Salad 

One  head  of  lettuce,  one  bunch  of  radishes  and  one 
bunch  of  young  onions,  a  handful  of  cress.  Wash  all  the 
vegetables  and  shake  dry  in  a  clean  napkin.  Line  the  bowl 
with  the  outer  leaves  of  the  lettuce,  cut  the  radishes  in  thin 
slices,  the  onions  in  lengthwise  strips  and  pick  over  the 
cress;  then  pile  them  lightly  in  bowl,  tear  up  the  inner 
leaves  of  the  lettuce  and  add  to  the  rest;  cut  the  whites  of 
two  hard  boiled  eggs  in  rings  and  garnish  the  edge;  press 
the  yolks  through  a  sieve  in  the  center  of  the  bowl,  and 
over  all  pour  vinegar  seasoned  with  a  dash  of  red  pepper 
and  a  little  grated  lemon  rind. 

Banana  Salad 

Cut  finely  two  bunches  of  crisp  celery,  add  one-half 
cupful  of  chopped  nuts,  walnut  or  hickory.  Cut  into  small 
pieces  six  large  bananas  and  mix,  adding  gradually  one-half 
cupful  of  mayonnaise  dressing. 

Brazilian  Salad 

Remove  the  skin  and  seeds  from  white  grapes,  and  cut 
in  halves  lengthwise.  Add  an  equal  quantity  of  shredded 
fresh  pineapple,  apples  pared,  cored,  and  cut  in  small 
pieces,  and  celery  cut  in  small  pieces,  and  one-fourth  the 
quantity  of  Brazil-nuts  cut  in  pieces.  Mix  thoroughly, 
season  with  lemon  juice,  and  moisten  with  mayonnaise 
dressing.  Trim  sal  tines  on  ends  so  that  when  put  together 
they  will  make  squares.  Put  four  crackers  on  each  salad- 
plate  and  tie  in  place  with  a  narrow  ribbon  to  form  a  small 
case.  Insert  in  each  a  nest  of  lettuce  leaves,  and  then  fill 
with  the  salad  mixture. 

Cabbage  Salad 

Shave  in  fine  shreds  some  crisp  cabbage.  Use  half  as 
much  celery  as  cabbage  and  moisten  with  the  boiled  salad 
dressing.  Serve  in  red  apples  hollowed  out  to  form  cups. 


28 


“WHAT  TO  SERV  E.” 


Cauliflower  Salad 

Select  a  large  fine  cauliflower,  soak  in  a  strong  salt  solu¬ 
tion  for  an  hour  or  two,  inverted,  to  draw  out  all  vermin. 
Drain  and  place  loosely  in  a  piece  of  cheese  cloth  and  put 
in  stew  pan.  Cover  with  boiling  water.  Season  with  salt 
and  boil  until  tender.  When  sufficiently  tender  to  be 
pierced  with  a  skewer,  drain  and  chill.  Place  in  a  salad 
bowl  and  sprinkle  over  the  top  thin  slices  of  new  onions 
separated  into  rings,  and  three  tablespoonfuls  of  peppers 
finely  chopped,  one  cupful  cucumber  dice.  Serve  with 
boiled  salad  dressing. 

Cheese  Salad 

Grate  some  stale  cream  cheese,  moisten  with  mayon¬ 
naise  dressing,  and  form  into  balls.  Press  one  of  these 
balls  between  two  halves  of  English  walnuts.  Serve  on  a 
lettuce  leaf. 

Chicken  Salad 

One  cooked  chicken  cut  fine,  one  cupful  of  chopped  al¬ 
monds,  chopped  celery  same  amount  as  chicken,  ten  olives 
cut  fine.  Mix  and  pour  over  one  tablespoonful  of  oil  and 
juice  of  half  a  lemon.  Let  stand  two  hours,  then  mix  with 
mayonnaise  dressing  and  season  to  taste  with  cayenne. 

Cherry  Salad 

Stone  half  a  pound  of  cherries  and  save  all  the  juice. 
Slice  a  small  cucumber  thin,  chop  fine  a  dozen  blanched  al¬ 
monds,  and  mix  all  together.  Pour  over  a  dressing  made  of 
a  gill  of  orange  and  cherry  juice,  a  tablespoonful  of  lemon 
juice  and  four  tablespoonfuls  of  sugar.  Serve  on  crisp 
white  lettuce  leaves. 

Chestnut  Salad 

Shell  a  quart  of  chestnuts  and  throw  them  into  hot 
water  for  five  minutes,  then  remove  the  skins.  Boil  them 
until  tender  but  do  not  let  them  fall  to  pieces.  Measure 
the  nuts  when  done  and  prepare  the  same  amount  of  diced 
celery  and  half  the  amount  of  diced  pickles.  Mix  with  a 
well  seasoned  salad  dressing  or  mayonnaise  and  serve  on 
lettuce  leaves  or  in  lemon  jelly  cups. 


“WHAT  TO  SERVE” 


29 


Cucumber  Salad 

Peel  two  medium  sized  cucumbers,  cut  in  thin  slices; 
one  carrot;  a  teaspoonful  of  salt,  a  little  cayenne.  Cover 
with  a  pint  of  boiling  water,  simmer  till  soft.  In  the 
meantime  soften  a  tablespoonful  of  granulated  gelatine  in 
cold  water,  dissolve  with  three  tablespoonfuls  of  boiling 
water.  Add  a  tablespoonful  of  lemon  juice  to  the  vegeta¬ 
bles,  stir  in  the  gelatine.  Strain  all  while  hot  through 
cheese-cloth.  Line  a  mold  with  slices  of  cucumber  (fresh) 
and  fill  in  with  the  jelly.  Set  away  on  ice  for  several 
hours.  When  ready  to  serve  turn  on  a  handsome  plate  or 
salad  bowl.  Garnish  with  bits  of  red  pickled  beets  cut  in 
diamonds,  or  slices  of  fresh  tomatoes.  Serve  with  French 
dressing.  This  salad  is  beautiful  made  in  small  molds, 
and  each  mold  turned  on  a  lettuce  leaf  to  serve. 

Easter  Salad 

Cut  potatoes  into  long,  narrow  strips,  as  for  straws, 
boil  in  salted  water  until  barely  done,  drain,  and  while  still 
warm  sprinkle  with  a  little  oil,  lemon  and  onion  juice,  and 
let  stand  until  cold.  Arrange  these  straws  into  little  nest 
shapes  on  crisps  lettuce  leaves;  make  little  balls  of  cream 
cheese,  roll  them  in  grated  yellow  cheese  and  lay  them  in 
the  nests.  Serve  with  mayonnaise  for  the  potatoes. 

Egg  and  Cheese  Salad 

Slice  half  a  dozen  hard  boiled  eggs.  Line  a  salad  dish 
with  lettuce  leaves,  cover  with  a  layer  of  eggs  and  sprinkle 
thickly  with  grated  cheese.  Thin  some  mayonnaise,  or 
salad  dressing,  with  a  little  cream,  and  put  a  few  spoonfuls 
over  the  cheese.  Add  another  layer  of  eggs  and  cheese, 
and  a  sprinkling  of  chopped  cucumber  pickle.  Put  in  the 
remainder  of  the  eggs  with  the  dressing,  and  sprinkle  more 
cheese  over  all. 

Ham  Salad 

Cut  boiled  ham  into  very  small  pieces,  add  half  as 
much  of  celery,  and  halved  roasted  peanuts.  Moisten  with 
mayonnaise  dressing,  and  serve  on  a  lettuce  leaf. 

Sweetbread  Salad. 

Parboil  sweetbreads,  and  cut  in  one-half  inch  cubes. 
Add  an  equal  quantity  of  celery  finely  cut.  Moisten  with 
mayonnaise  dressing,  and  arrange  on  a  bed  of  shredded 
lettuce. 


30 


“WHAT  TO  SERVE.” 


Harvard  Salad 

Out  two  pieces  from  each  lemon,  leaving  what  remains 
in  the  shape  of  a  basket  with  a  handle,  then  remove  the 
pulp,  and  keep  the  baskets  on  ice,  or  in  cold  water  until 
ready  to  fill.  Mix  equal  parts  of  cold  cooked  sweetbread  or 
chicken,  and  cucumber  cut  in  small  cubes,  and  one-fourth 
the  quanity  of  finely  chopped  celery,  and  moisten  with 
dressing.  Fill  the  baskets  with  the  mixture,  smooth  the 
top  of  the  baskets,  and  cover  with  dressing.  Pare  red 
radishes  as  thinly  as  possible,  and  chop  the  parings  very 
fine.  Chop  parsley  as  finely  as  possible.  Sprinkle  the  top 
of  half  the  baskets  with  radish  parings,  and  the  other  half 
with  the  chopped  parsley. 

Malaga  Salad 

Remove  skins  and  seeds  from  Malaga  grapes.  Add  an 
equal  quantity  of  English  walnut  meats  broken  in  small 
pieces,  and  one-half  the  quantity  of  celery  finely  cut. 
Moisten  with  French  dressing.  Arrange  on  a  bed  of  let¬ 
tuce  leaves,  and  garnish  with  halves  of  nut  meats  and  can¬ 
died  cherries. 

Mayonnaise  of  Lobster 

For  dressing,  work  well  together  a  pinch  of  salt, a  salt- 
spoonful  of  dry  mustard,  and  the  yolks  of  four  eggs;  then 
add  slowly,  a  few  drops  each  alternately,  one  pint  of  salad 
oil,  and  one  gill  of  vinegar.  When  thoroughly  mixed  add 
two  tablespoonfuls  of  tarragon  vinegar  and  a  dash  of  pap¬ 
rika.  Reserve  the  best  pieces  of  the  lobster  to  ornament 
the  top.  Arrange  the  lobster  on  tender  lettuce  leaves, 
pour  the  dressing  over  it,  and  garnish  with  sliced  hard- 
boiled  eggs,  beet  root,  and  the  coral  from  the  lobster. 

Potato  Salad 

Use  equal  parts  of  cold  boiled  potatoes,  pickles  and 
celery,  cutting  very  fine.  Mix  thoroughly  with  boiled 
salad  dressing.  Garnish  with  slices  of  hard  boiled  eggs. 
Add  finely  chopped  onions  if  desired. 

Tomato  Salad 

Prepare  a  tomato  jelly  with  gelatine,  and  when  par¬ 
tially  cool,  place  a  slice  of  hard  boiled  egg  in  as  many  cups 
as  you  want  servings  of  salad.  When  cold,  unmold,  and 
sprinkle  chopped  nuts  over  the  top. 


“WHAT  TO  SERVE.” 


31 


Cakes  and  Cakelets 

Apple  Butter  Cake 

Two  cupfuls  of  brown  sugar,  four  eggs,  one  pint  of 
flour,  one-balf  cup  of  butter,  two-thirds  of  a  cupful  of 
water,  one  and  one-half  teaspoonfuls  of  baking  powder,  one 
tablespoonful  extract  of  ginger,  one  teaspoonful  extract  of 
lemon.  Beat  the  eggs,  butter  and  sugar  together  for  ten 
minutes,  add  the  water,  the  flour  sifted  with  the  baking 
powder,  and  the  extracts.  Mix  into  a  smooth  batter,  bake 
in  layers,  and  use  apple  butter  for  filling. 

Coffee  Cake 

Two  cupfuls  of  bread  sponge,  one  well  beaten  egg,  half 
a  cupful  of  sugar,  one  tablespoonful  of  butter,  a  cupful  of 
tepid  water.  Mix  well,  add  enough  flour  to  make  a  thin 
dough.  Let  rise;  turn  out  on  a  board,  and  roll  out  an  inch 
thick.  Place  in  baking  pan,  let  rise  till  light.  Just  before 
placing  it  in  the  oven,  spread  over  the  top  an  egg  beaten 
with  a  teaspoonful  of  sugar,  and  a  few  split  blanched 
almonds. 

Cream  Cake 

One  egg,  one  cupful  of  sugar,  two-thirds  of  a  cupful  of 
sweet  milk,  two  cupfuls  of  flour,  two  tablespoonfuls  of 
butter,  three  tablespoonfuls  of  cocoanut,  two  teaspoonfuls 
of  baking  powder.  Bake  in  three  layers. 

Filling— One  cup  of  sweet  milk,  one-half  cup  of  sugar, 
one  tablespoonful  of  butter.  Beat  one  egg  in  a  dish  with 
one  heaping  teaspoonful  of  corn  starch,  and  add.  Stir  un¬ 
til  the  boiling  point  is  reached  when  remove  from  fire. 

Devil’s  Food  Cake 

Cook  together  one  cupful  of  sugar,  one-half  of  a  cupful 
of  milk,  a  piece  of  butter  the  size  of  a  walnut,  and  one-half 
cake  of  unsweetened  chocolate.  Just  before  taking  from 
the  fire,  add  the  beaten  yolk  of  one  egg.  Flavor  with  va¬ 
nilla.  Cream  together  one  cupful  of  butter  and  one  and 
one-half  cupfuls  of  sugar.  Add  the  well  beaten  yolks  of 
three  eggs  and  one  cupful  of  milk.  Sift  two  teaspoonfuls 
of  baking  powder  with  three  cupfuls  of  flour.  Beat  the 
whites  of  four  eggs.  When  the  cooked  chocolate  part  has 
cooled  add  it  to  the  dough,  then  the  flour  and  whites.  Bake 
and  when  cool  oover  with  chocolate  frosting. 


32 


“WHAT  TO  SERVE,” 


Everlasting  Fruit  Cake 

One  pound  of  finely  chopped  salt  pork.  Over  this  pour 
one  pint  of  strong,  boiling  coffee.  Dissolve  one  tablespoon, 
ful  of  soda,  and  mix  with  one  coffee  cupful  of  molasses,  add 
two  cupfuls  of  brown  sugar,  one  teaspoonful  each  of  cinna¬ 
mon,  cloves,  allspice,  black  pepper  and  ginger,  flour  to  make 
as  stiff  as  you  can  stir  it.  Add  one  pound  each  of  raisins, 
currants,  and  shredded  lemon  peel.  Bake  two  hours. 

Fruit  Cake  by  Measure. 

Two  scant  teacupfuls  of  butter,  three  cupfuls  of  dark 
brown  sugar,  six  eggs,  whites  and  yolks  beaten  separately, 
one  pound  of  seeded  raisins,  one  of  currants,  and  half  a 
pound  of  citron  cut  in  thin  strips;  also  half  a  cupful  of 
cooking  molasses,  and  half  a  cupful  of  sour  milk.  Stir  the 
butter  and  sugar  to  a  cream,  add  to  that  half  a  grated  nut¬ 
meg,  one  tablespoonful  of  ground  cinnamon,  one  teaspoon¬ 
ful  of  cloves,  one  teaspoonful  of  mace,  add  the  molasses  and 
sour  milk.  Stir  all  well;  put  in  the  beaten  yolks  of  egg, 
a  wine-glass  of  brandy;  stir  again  all  thoroughly,  and  then 
add  four  cupfuls  of  sifted  flour,  alternately  with  the  beat¬ 
en  whites  of  egg.  Dissolve  a  level  teaspoonful  of  soda, 
and  stir  in  thoroughly.  Mix  the  fruit  together,  and  stir 
into  it  two  heaping  tablespoonfuls  of  flour,  then  stir  it  in 
the  cake.  Butter  two  common-sized  baking  tins  carefully, 
line  them  with  letter  paper  well  buttered,  and  bake  in  a 
moderate  oven  two  hours.  After  it  is  baked,  let  it  cool  in 
the  pan.  Afterward  put  it  into  a  tight  can,  or  let  it  re¬ 
main  in  the  pans  and  cover  tightly. 

Irish  Pound  Cake 

Eight  eggs,  two  cups  of  butter,  four  cups  of  sugar,  one 
cup  of  molasses,  two  cups  of  milk,  ten  cups  of  flour,  two 
and  a  half  pounds  of  raisins,  two  and  a  half  pounds  of  cur¬ 
rants,  two  pounds  of  citron,  two  tablespoonfuls  each  of 
cloves,  cinnamon,  nutmeg  and  allspice  mixed,  lemon  and 
vanilla  to  taste,  two  tablespoonfuls  of  soda.  This  will 
make  four  good  sized  loaves,  and  will  keep  indefinately. 

Jelly  Cake 

Three  eggs,  whites  and  yolks  beaten  separately,  one 
cup  of  sugar,  one  cup  of  flour,  sifted  with  one  teaspoonful 
baking  powder,  one  teaspoonful  milk.  Bake  in  three  layers, 
and  put  jelly  between  and  on  top. 


“WHAT  TO  SERVE.” 


33 


Kissme  Cake 

Cream  together  one  and  one-half  cupfuls  of  sugar  and 
one-half  cupful  of  butter.  Add  the  well  beaten  yolks  of 
four  eggs,  and  one  cup  of  milk.  Cook  together  one-half  of 
a  cake  of  bitter  chocolate,  shaved  fine,  one  cupful  of  sugar, 
one  tablespoonful  of  butter,  and  one  cup  of  milk.  Let  the 
chocolate  mixture  cool  before  adding  it  to  other  ingredi¬ 
ents.  Sift  two  teaspoonfuls  of  baking  powder  with  two 
cupfuls  of  flour,  add  the  well  beaten  whites  of  the  four 
eggs.  Bake  in  layers,  pack  together  with  orange  filling. 

Lemon  Sponge  Cake 

Three  eggs,  one-half  cup  of  granulated  sugar,  one-half 
cup  of  sifted  flour,  the  juice  and  grated  rind  of  one  lemon? 
one-half  teaspoonful  of  baking  powder.  Beat  the  whites 
of  eggs  very  stiff,  beat  the  yolks  and  add.  When  well 
mixed  add  the  sugar  slowly,  and  beat;  grate  the  rind  of  one 
lemon  and  add  the  juice,  then  beat  all  with  an  egg  beater 
three  minutes.  Sift  in  the  flour,  in  which  the  baking  pow¬ 
der  has  been  mixed,  and  stir  slowly  and  carefully,  but  do 
not  beat  after  flour  is  in.  Bake  in  moderate  oven. 

Maple  Sugar  Cake 

Mix  together  one  egg,  one  cup  of  butter,  two  cups  of 
granulated  sugar,  one-half  cup  of  milk,  one  and  one-half 
cups  of  flour,  in  which  two  teaspoonfuls  of  baking  powder 
has  been  sifted.  Bake  in  three  layers.  For  the  filling  use 
one  pound  of  maple  sugar,  with  half  a  cup  of  water.  Boil 
till  it  threads.  Remove  from  the  fire,  stir  till  nearly  cool, 
and  add  the  stiffly  whipped  white  of  an  egg,  and  three 
level  tablespoonfuls  of  powdered  sugar.  Spread  between 
the  layers,  cover  the  outside  thickly,  and  garnish  with 
halved  walnut  meats. 

Marshmallow  Cake 

One  cup  of  butter,  two  cups  of  sugar,  one  cup  of  cold 
water,  three  cups  of  flour,  one  heaping  teaspoonful  of  bak¬ 
ing  powder,  the  whites  of  eight  eggs,  one  teaspoonful  of 
vanilla.  Cream  the  butter  and  sugar,  add  the  water,  flour 
and  baking  powder,  then  the  eggs,  beaten  to  a  stiff  froth. 
Bake  in  layers.  For  the  icing  take  two  cups  of  granulated 
sugar,  moistened  with  cold  water,  and  boil  till  it  hairs. 
Pour  slowly  over  the  beaten  whites  of  two  eggs,  and  beat 
well.  Take  fresh  marshmallows,  put  in  the  oven  to  soften, 
spread  on  the  cake  and  cover  with  icing. 


34 


WHAT  TO  SERVE.” 


McKinley  Cake 

Cook  together  until  thick  eight  tablespoonfuls  of 
grated  bakers’  chocolate,  five  tablespoonfuls  of  granulated 
sugar,  and  one-half  cup  of  milk.  Cream  together  one-half 
cup  of  butter  with  one  and  one-half  cups  of  light  brown 
sugar.  Add  three  eggs,  one  at  a  time,  beating  well.  Turn 
into  the  custard  part,  which  has  cooled,  one-half  of  a  cup 
of  milk,  one  and  a  half  cups  of  flour  with  two  teaspoonfuls 
of  baking  powder  sifted  in  it,  and  one  teaspoonful  of  flav¬ 
oring.  Bake  in  layers,  pack  with  boiled  frosting. 

Nut  Cake 

Cream  together  one  cup  of  sugar  and  one-half  cupful  of 
butter.  Beat  well  the  yolks  of  two  eggs,  and  add  them  to 
the  creamed  mixture.  Pour  in  one-half  cup  of  milk.  Sift 
one  heaping  teaspoonful  of  baking  powder  with  two  and  a 
quarter  cups  of  flour.  Sprinkle  a  little  flour  over  two  cups 
of  hickory  nut  kernals,  and  stir  into  the  cake  mixture. 
Whip  the  whites  of  the  eggs  to  a  stiff  froth.  Flavor  with 
a  few  drops  of  lemon  extract,  and  fold  carefully  into  the 
other  ingredients.  Bake  in  a  loaf,  and  frost. 

Orange  Cake 

Two-thirds  of  a  cup  of  butter,  two  cups  of  sugar,  one 
cup  of  sweet  milk,  three  scant  cups  of  flour,  sifted  with 
two  heaping  teaspoonfuls  of  baking  powder,  three  eggs. 
Cream  the  butter  and  sugar,  add  the  beaten  egg  yolks  and 
milk.  Sift  together  the  flour  and  baking  powder  and  add, 
then  the  egg  whites  beaten  stiff.  Bake  in  layers,  and 
spread  orange  frosting  between  and  on  top. 

Pound  Cake 

One-fourth  pound  of  granulated  sugar,  one-fourth 
pound  butter,  three-eighths  pound  flour,  four  eggs,  one 
teaspoonful  of  baking  powder,  one  teaspoonful  of  extract 
of  almond.  Cream  the  butter  and  sugar  together,  add  the 
beaten  egg  yolks,  sift  flour  and  baking  powder  together, 
add  alternately  with  whipped  whites  to  other  mixture. 
Beat  thoroughly  and  bake  in  slow  oven. 


WHAT  TO  SERVE.” 


35 


White  Cake 

One  cup  of  sugar,  one-half  cup  of  butter,  one-hair  cup 
of  sweet  milk,  two  cups  of  flour  sifted  with  one  and  a  half 
teaspoonfuls  of  baking  powder,  three  egg  whites,  one  tea¬ 
spoonful  peach  extract.  Cream  the  butter,  add  gradually 
the  sugar  and  flavoring,  add  the  egg  whites  beaten  stiff, 
then  the  flour.  Bake  in  a  loaf  and  frost. 

White  Fruit  Cake 

One  cup  of  butter,  two  cups  of  sugar,  one  cup  of  sweet 
milk,  two  and  one-half  cups  of  flour,  the  whites  of  seven 
eggs,  two  even  teaspoonfuls  of  baking  powder,  one  pound 
each  of  seeded  raisins,  figs,  and  blanched  almonds,  and 
one-quarter  of  a  pound  of  citron,  all  chopped  fine.  Mix  all 
thoroughly  before  adding  the  fruit;  add  a  teaspoonful  of 
lemon  extract.  Add  the  flour  with  the  baking  powder 
sifted  in.  Sift  a  little  flour  over  the  chopped  fruit,  and 
mix  thoroughly.  Bake  for  two  hours  in  a  slow  oven.  A 
cup  of  grated  cocoanut  is  a  nice  addition  to  this  cake. 

Yellow  Cake 

One  and  a  half  cups  of  6ugar,  one-half  cup  of  butter, 
one-half  cup  of  sweet  milk,  two  cups  of  flour,  one  teaspoon¬ 
ful  baking  powder,  one  teaspoonful  vanilla,  yolks  of  three 
eggs.  Beat  eggs  till  thick.  Add  the  sugar,  then  the  milk 
and  flavoring.  Sift  flour  and  baking  powder  together,  and 
beat  into  the  mixture.  Bake  in  a  loaf,  and  frost. 

Almond  Cookies 

Cream  one-fourth  of  a  pound  of  butter  with  one-half 
pound  of  sugar,  add  the  well  beaten  yolk  of  one  egg,  a  half 
pint  of  sour  cream  in  which  one-third  teaspoonful  of  soda 
has  been  dissolved,  a  half  teaspoonful  of  vanilla,  and  a 
quarter  teaspoonful  of  almond  extract,  and  just  flour 
enough  to  roll  very  thin.  Cut  in  round  cakes,  press  half  a 
blanched  almond  in  the  center  of  each,  and  bake  in  a  quick 
oven. 

Cheese  Crisps 

Spread  salted  wafers  with  a  mixture  of  two  tablespoon¬ 
fuls  of  American  cream  cheese,  half  a  teaspoonful  of  mus¬ 
tard,  and  a  dash  of  cayenne.  Toast  slightly  in  the  oven 
and  serve  hot. 


36 


“WHAT  TO  SERVE/’ 


Blitzkuchen 

Nine  ounces  of  butter,  nine  ounces  of  granulated  sugar, 
nine  ounces  of  flour,  four  ounces  of  chopped  almonds,  four 
eggs,  rind  of  one  lemon.  Stir  butter  to  a  cream,  add  whole 
eggs,  one  at  a  time,  beating  well.  Add  sugar,  leaving  a 
little  to  spread  on  top.  Add  chopped  lemon  rind  and  flour, 
spread  in  thin  layers  in  buttered  pans,  sprinkle  with  al¬ 
monds  chopped  and  bleached,  cinnamon  and  sugar.  Bake 
slowly,  and  leave  in  pan  till  cool. 

Callas 

Three  eggs,  one  cup  of  sugar,  one  cup  of  flour,  three 
tablespoonfuls  of  water,  one-half  teaspoonful  of  soda,  one- 
half  teaspoonful  of  cream  of  tartar,  salt  and  flavor;  quick 
oven  needed.  Bake  one  tablespoonful  in  a  saucer.  When 
done  turn  on  a  napkin  and  press  in  form  of  a  calla  lily. 
Fill  with  whipped  cream.  This  makes  one  dozen. 

Cheese  Straws 

One  cup  of  grated  cheese,  two  cups  of  flour,  one  table¬ 
spoonful  of  butter,  a  pinch  of  salt,  milk  enough  to  roll  out 
thin,  cut  in  one-fourth  inch  strips  five  inches  long.  Bake 
in  hot  oven. 

Chocolate  Crullers 

Two  eggs,  beaten  until  they  are  creamy,  and  then 
beaten  in  one  cupful  of  sugar;  one  tablespoonful  of  melted 
butter,  one-half  teaspoonful  each  of  salt  and  cinnamon, 
one  square  of  melted  chocolate.  Mix  well,  and  then  add 
one  cup  of  sweet  milk,  three  cups  of  flour  sifted  with  two 
teaspoonfuls  of  baking  powder;  roll  out  one-fourth  inch 
thick  on  a  floured  board,  cut  and  cook  to  a  golden  brown  in 
smoking  hot  fat.  Dip  in  powdered  sugar. 

Chocolate  Drop  Cakes 

One-fourth  cup  of  butter,  one  cup  of  sugar,  one  egg, 
one-half  cup  of  sweet  milk,  one  and  a  half  cups  of  flour, 
one  heaping  teaspoonful  of  baking  powder,  one-eighth  cake 
of  unsweetened  chocolate.  Cream  together  the  butter  and 
sugar,  add  the  milk,  and  the  eggs  well  beaten.  Sift  the 
baking  powder  into  the  flour  and  add  it  to  the  cake,  also 
the  grated  and  melted  chocolate,  beating  well.  Bake  in 
tart  shells  or  gem  pans.  Frost,  and  cover  with  finely 
chopped  nut  kernels. 


“WHAT  TO  SERVE.” 


3 1 


Cocoanut  Cookies 

Cream  together  one-half  of  a  cup  of  butter,  and  one 
cup  of  sugar.  Add  one  egg  well  beaten,  then  one-fourth 
of  a  cup  of  milk.  Stir  in  a  cup  of  grated  cocoanut.  Sift 
two  even  teaspoonfuls  of  baking  powder  with  one  and  a 
half  cups  of  flour  and  mix  into  the  other  ingredients.  Add 
enough  more  flour  to  roll  out  thin.  Do  not  try  to  handle 
more  than  a  third  of  the  dough  at  once.  Cut  out  and  bake 
about  ten  minutes. 

Cocoanut  Cones 

Boil  one  cup  of  sugar  and  one-half  cup  of  water  until 
it  threads.  Beat  this  slowly  into  the  whites  of  two  eggs 
beaten  stiff,  add  a  pinch  of  salt,  three  or  four  drops  of  rose 
water,  and  a  half  pound  of  cocoanut.  Drop  on  buttered 
paper  and  brown  in  oven. 

Crisps 

Prepare  a  dough  from  three  eggs,  two  tablespoonfuls 
of  sugar,  two  tablespoonfuls  of  milk,  one-half  teaspoonful 
of  salt,  a  small  wineglassful  of  brandy,  and  as  much  flour 
as  can  be  worked  in.  Roll  very  thin,  cut  the  pieces  about 
two  by  four  inches,  slit  the  center,  and  put  one  end  through 
the  slit.  Fry  in  very  hot  fat,  drain,  and  sift  with  powdered 
sugar. 

Diamond  Gems 

Use  your  favorite  cookie  recipe,  cut  star  shaped,  cover 
with  white  icing,  then  upon  each  make  a  tiny  circlet  of 
finely  broken  rock  candy. 

Fruit  Cookies 

One  cupful  butter,  two  cupfuls  sugar,  three  eggs, 
beaten  light.  Add  one-half  cup  of  sour  milk,  in  which  has 
been  dissolved  one  scant  teaspoonful  of  soda.  Beat  well. 
Add  four  cups  of  sifted  flour,  one  cup  chopped  hickory  nut 
meats,  and  one  cup  raisins.  Drop  on  a  greased  pan  a  small 
spoonful  for  each  cookie. 

Ginger  Cookies 

Rub  to  a  cream  one  cup  of  butter,  and  one  cup  of  sugar, 
work  in  gradually  a  cup  of  molasses,  and  a  small  teacupful 
of  sour  milk.  Stir  in  an  even  teaspoonful  of  soda,  dissolved 
in  a  little  boiling  water,  and  beat  very  hard,  adding  two 
teaspoonfuls  of  ground  ginger.  Stir  in  enough  flour  to 
make  a  dough  that  can  be  rolled  out.  Roll  thin,  cut  in 
large  rounds,  and  bake  in  quick  oven. 


38 


“WHAT  TO  SERVE.” 


Ginger  Snaps 

One  cupful  each  of  brown  sugar,  molasses  and  shorten¬ 
ing,  one  egg  beaten,  and  added  when  the  first  three  ingre¬ 
dients  have  been  smoothly  blended.  One  tablespoonful 
each  of  ginger  and  vinegar  mixed  with  one  teaspoonful  of 
soda.  Use  no  milk  or  water.  Mix  in  five  cups  of  flour,  and 
mix  the  dough  well.  Eoll  thin,  and  bake  in  quick  oven. 

Grandmother’s  Hard  Sugar  Cookies 

Two  cups  of  granulated  sugar,  the  finer  the  better;  one 
cup  of  butter,  four  eggs,  one  teaspoonful  of  soda,  dissolved 
in  just  a  little  hot  water;  flour  enough  to  make  a  soft 
dough.  Roll  about  an  eighth  of  an  inch  thick,  bake  in  a 
hot  oven.  They  are  very  hard,  and  will  keep  a  year. 

Hermits 

Two  cups  of  sugar,  one  of  butter,  three  eggs,  two  table¬ 
spoonfuls  brandy,  one  teaspoonful  cinnamon,  one  nutmeg, 
one  tablespoonful  milk,  small  teaspoonful  soda,  one  cup 
chopped  raisins,  flour  to  roll.  Cut  in  small  rounds,  and 
bake  in  slow  oven. 

Horseshoe  Curves 

Cut  any  good  cookie  dough  in  horseshoe  shape,  bake 
and  cover  with  boiled  icing.  Before  the  icing  dries,  imi¬ 
tate  the  usual  number  of  nails  in  a  horseshoe  with  small 
chocolate  drops  pressed  in. 

Lemon  Hearts 

Cream  one-half  cup  of  butter  and  mix  with  it  gradually 
one  cup  of  sugar.  Add  two  well-beaten  eggs,  one  table¬ 
spoonful  of  milk,  and  one  generous  teaspoonful  of  lemon 
extract.  Mix  a  heaping  teaspoonful  of  baking  powder  in  a 
cup  of  flour.  Stir  this  in,  and  if  not  stiff  enough,  add  as 
much  as  will  enable  one  to  roll  very  thin.  Sprinkle  with 
granulated  sugar,  cut  with  a  heart  shaped  cutter,  and  bake 
in  a  quick  oven. 

Log  Cabins 

Take  one  loaf  of  cake  made  from  the  Irish  pound  cake 
recipe,  and  when  cold  cut  in  strips  one-half  inch  square, 
and  cover  with  icing  of  different  tints,  and  pile  on  a  plate 
in  the  form  of  a  log  cabin. 


“WHAT  TO  SERVE.” 


39 


1  Lemon  Twists 

\  Mix  together  one-quarter  of  a  pound  of  butter,  one- 
half  of  a  pound  of  flour,  and  one-half  of  a  pound  of  corn¬ 
starch.  Add  one-half  of  a  pound  of  sugar,  two  eggs,  one 
teaspoonful  of  baking  powder,  a  few  drops  of  lemon  ex¬ 
tract,  and  milk  to  make  a  medium  stiff  dough.  Break  the 
dough  into  pieces  the  size  of  an  egg,  and  roll  each  piece  out 
into  a  strip.  Cut  into  inch  strips  and  twist  into  fancy 
shapes.  Brush  with  egg,  beaten  up  with  a  little  milk,  and 
dust  with  powdered  sugar.  Bake  in  moderate  oven. 

Maple  Sugar  Cookies 

One  cup  of  granulated  sugar,  one  cup  of  grated  maple 
sugar,  one  cup  of  butter,  two  well  beaten  eggs,  two  table- 
spoonfuls  of  water,  and  flour  enough  to  roll  out.  Be  sure 
not  to  make  it  too  stiff.  Bake  i  n  a  quick  oven. 

Nut  Bars 

Heat  one  cup  of  butter  with  half  a  cup  of  water  to  the 
boiling  point.  Add  one  cup  of  moist  brown  sugar,  one  cup 
of  molasses  and  one  teaspoonful  of  soda  moistened  with 
cold  water.  Cool,  and  add  one  teaspoonful  of  ginger,  quar¬ 
ter  of  a  grated  nutmeg,  quarter  of  a  teaspoonful  of  cloves, 
and  a  level  teaspoonful  of  salt.  Add  enough  flour  to  make 
rather  a  stiff  dough;  chill.  Boll  out  quarter  of  an  inch 
thick,  cut  into  strips,  sprinkle  with  chopped  nut  meats, 
pressed  into  the  dough,  and  bake  in  moderate  oven. 

Nut  Wafers 

Beat  three  eggs  until  very  light,  add  one  cup  of  brown 
sugar,  half  a  teaspoonful  of  salt,  one  cup  of  chopped  nut 
meats,  and  flour  enough  to  make  a  stiff  batter.  Drop  on 
buttered  tins,  and  bake  in  quick  oven. 

Orange  Cookies 

Three-fourths  of  a  cup  of  butter,  one  cup  of  sugar,  one 
and  one-half  heaping  teaspoonfuls  of  baking  powder,  three 
eggs,  whites  and  yolks  beaten  separately,  grated  rind  of 
two  oranges,  one  and  one-half  cups  of  flour.  Mix  well, 
drop  on  buttered  pans  from  teaspoon,  bake  in  quick  oven. 

Orange  Tarts 

Line  patty  pans  with  puff  paste,  and  bake  a  delicate 
brown.  Fill  half  full  of  sliced  oranges.  Prepare  a  meringue 
of  the  white  of  an  egg,  and  one  tablespoonful  of  sugar, 
spread  over  the  oranges,  and  brown  slightly  in  the  oven. 


40 


“WHAT  TO  SERVE,” 


Peanut  Cookies 

Cream  two  tablespoonfuls  of  butter  with  one  cupful  of 
sugar.  Add  three  eggs  well  beaten,  a  pint  of  peanuts 
chopped  fine,  two  tablespoonfuls  of  milk,  a  pinch  of  salt, 
and  enough  flour  to  make  a  soft  dough,  bake  in  slow  oven. 

Rocks 

Beat  one  and  one-half  cups  of  caramel  brown  sugar 
into  one-half  of  a  cup  of  butter,  add  the  yolks  of  three  eggs, 
one  cup  of  chopped  raisins  and  nuts,  one-quarter  of  a  tea¬ 
spoonful  of  cloves,  and  one  teaspoonful  of  cinnamon.  Sift 
one  level  teaspoonful  of  soda  in  three  cupfuls  of  flour,  add 
to  the  mixture  alternately  with  the  well  beaten  whites  of 
the  eggs.  Stir  the  mixture  well,  and  with  a  knife  scrape 
off  from  the  spoon  a  level  tablespoonful,  and  drop  into  gem 
pans,  and  bake  in  slow  oven. 

S’s 

To  one  pint  of  boiling  milk  add  two  tablespoonfuls  of 
sugar,  two  of  butter,  and  a  pinch  of  salt.  Stir  in  one-half 
pound  of  flour,  boil  until  it  becomes  a  smooth  paste,  stir¬ 
ring  constantly.  Remove  from  the  fire,  and  beat  in,  one 
at  a  time,  four  eggs,  and  flavoring.  Cool,  mold  on  a  well 
floured  board  into  small  cylinders,  and  place  on  buttered 
pans,  forming  into  S’s.  Bake  a  light  brown,  and  dust  with 
powdered  sugar. 

Sand  Tarts 

One  egg,  one  scant  cup  of  fine  sugar,  half  a  cup  of  but¬ 
ter,  three  tablespoonfuls  of  cream,  one  teaspoonful  of  bak¬ 
ing  powder  sifted  with  two  cups  of  flour,  juice  and  grated 
rind  of  a  lemon,  flour  to  stiffen.  Roll  out  quarter  of  an 
inch  thick,  cut  in  squares,  brush  the  top  with  beaten  white 
of  egg,  sift  granulated  sugar  and  cinnamon  over  the  top, 
and  stick  a  whole  raisin  in  center.  Bake  in  quick  oven. 

Snappy  Gingersnaps 

Cream  one  cup  of  shortening,  using  half  and  half  of 
butter  and  sweet  lard.  Stir  in  one  cup  of  brown  sugar, 
one  teaspoonful  of  ginger,  one  teaspoonful  of  soda  dissolved 
in  a  little  hot  water,  and  as  much  flour  as  can  be  stirred  in 
with  a  spoon.  Roll  thin,  and  bake  in  a  moderate  oven. 


“WHAT  TO  SERVE” 


41 


Sour  Cream  Cookies 

Cream  together  two  cups  of  soft  white  sugar,  and  one 
cup  of  butter.  Add  three  well  beaten  eggs,  and  one  cup  of 
sour  cream  into  which  has  been  stirred  a  teaspoonful  of 
soda.  Flavor  to  taste.  Mix  in  enough  flour  to  make  a  soft 
dough,  roll  out  thin,  and  bake  in  quick  oven. 

Spiced  Cookies 

One  and  one-half  cups  of  sugar,  one-half  cup  of  butter, 
one-half  cup  of  sour  milk,  one-half  teaspoonful  of  soda,  one- 
quarter  teaspoonful  of  cloves,  one-quarter  teaspoonful  of 
cassia,  one-quarter  teaspoonful  of  nutmeg.  Flour  to  roll 
thin.  Sift  with  powdered  sugar  before  putting  in  oven. 

Springeles 

Four  eggs,  one  and  a  half  cups  of  sugar,  two  and  a  half 
cups  of  flour,  two  teaspoonfuls  of  baking  powder,  one  tea¬ 
spoonful  of  lemon  extract.  Beat  thoroughly,  and  drop  by 
spoonfuls  into  buttered  pans,  and  bake  in  quick  oven. 

Twisted  Round  Cakes 

One  cup  of  sugar,  one-half  cup  of  butter,  two  eggs,  one- 
half  cup  of  sweet  milk,  one  teaspoonful  of  baking  powder, 
one  teaspoonful  of  vanilla.  Mix  with  sifted  flour  to  the 
consistency  of  cookie  dough,  cut  into  stripes,  which  roll  in 
powdered  sugar,  and  twist  in  round  cakes.  Bake  a  light 
brown. 

Walnut  Tea  Cakes 

Beat  four  eggs  to  a  froth,  add  one-lialf  of  a  pound  of 
powdered  sugar,  and  beat  for  five  minutes.  Stir  in  three- 
fourths  of  a  pound  of  flour,  and  one-fourth  of  a  pound  of 
finely  chopped  walnuts,  and  mix  well.  Add  two  teaspoon¬ 
fuls  of  baking  powder  and  one  teaspoonful  of  vanilla,  and 
mix  again.  Drop  by  spoonfuls  on  buttered  pans  dusted 
with  powdered  sugar.  Bake  in  a  moderate  oven. 

Walnut  Wafers 

Beat  to  a  cream  one-half  cup  of  butter,  and  one  cup  of 
sugar.  Add  one-half  teaspoonful  of  salt,  one  egg  well 
beaten,  one-third  cup  of  milk,  one  cup  of  flour  in  which 
has  been  sifted  one-fourth  teaspoonful  of  baking  powder. 
Lastly  stir  in  one  cup  of  chopped  walnut  meats.  Drop 
from  a  spoon  on  a  buttered  tin,  and  bake  in  a  slow  oven. 


42 


“WHAT  TO  SERVE.” 


Choice  Sweetmeats 

French  Fondant 

One  cup  of  granulated  sugar,  enough  milk  to  dissolve 
sugar,  perhaps  %  cup.  Stir  on  stove  till  dissolved;  do  not 
let  it  boil.  Remove  grains  of  sugar  around  edges  and 
spoon.  Boil  without  stirring,  try  in  water.  Makes  a  firm 
but  not  crisp  ball.  Set  in  cold  water  till  you  can  bear  your 
fingers  in  it.  Stir  and  beat,  knead  as  it  begins  to  harden. 
Put  flavor  in  while  creamy.  To  this  you  can  add  chopped 
nuts,  cocoanuts  or  candied  fruits,  or  anything  of  that  sort. 
Shape  fondant  into  rolls  and  dip  into  melted  chocolate  for 
chocolate  creams.  Handle  rolls  of  fondant  with  tongs. 

French  Cream 

The  white  of  one  egg.  An  equal  quantity  of  cold 
water.  Stir  in  XXX  powdered  or  confectioners’  sugar 
until  you  have  it  stiff  enough  to  make  into  shape  with  the 
fingers.  For  walnut  creams  make  the  French  cream  into 
balls  about  the  size  of  walnuts,  press  upon  it  a  walnut 
carefully  picked  from  the  shell,  making  balls  flat  on  top 
and  bottom.  For  nut  creams  chop  almonds,  hickory  nuts 
or  walnuts  quite  fine.  Make  the  French  cream  and  before 
adding  all  of  the  sugar,  while  cream  is  quite  soft,  stir  into 
it  the  nuts,  then  form  into  balls,  bars  or  squares.  Three 
or  four  kinds  of  nuts  may  be  mixed  together. 

ilaple  Cream 

Take  one-half  as  much  water  as  maple  sugar.  Cook 
without  stirring  and  when  almost  done  put  in  a  small  piece 
of  butter.  When  it  begins  to  harden  take  it  off  the  fire 
and  stir  rapidly  until  it  becomes  a  waxen  substance.  Then 
divide  into  balls,  and  if  you  wish,  enclose  each  ball  between 
two  halves  of  English  walnuts.  Set  to  cool. 

Vanilla  Caramels 

Two  cups  granulated  sugar.  Two-thirds  cup  sweet 
milk,  filled  with  butter,  not  melted.  One  teaspoonful 
vanilla.  Stir  until  it  begins  to  boil;  not  again.  Cook  about 
twenty-five  minutes,  or  until  it  turns  a  light  brown.  Pour 
out  on  buttered  tin  and  when  partly  cooled  mark  off  in 
squares  with  a  sharp  knife. 


“WHAT  TO  SERVE. 


43 


Nut  Caramels 

Two  cups  brown  sugar.  One  cup  granulated  sugar. 
One  cup  fresh  milk.  Two  squares  chocolate  -one-eighth 
cake— butter  size  of  an  egg.  One  teaspoonful  vanilla. 
'Cook  uutil  waxy — stir  occasionally.  Remove  from  fire,  and 
beat.  Add  chopped  nuts  and  beat  to  a  cream.  Turn  into 
buttered  pan  and  cut  into  squares.  „ 

Coffee  Fudge 

Boil  together  without  stirring,  one-half  cup  of  strong 
coffee  and  two  cups  sugar,  until  thick  enough  to  spin  a 
thread.  Remove  the  pan  to  a  dish  of  cold  water  and  beat 
rapidly  until  it  creams.  Stir  in  a  cup  of  chopped  nut 
meats,  pour  into  a  flat  tin  and  cut  into  squares. 

Orange  Sticks 

Cut  orange  peel  iuto  strips  with  scissors.  Put  into  cold 
water  and  boil  twenty  minutes.  Change  water,  boil  twenty 
minutes.  Change  water  again  and  boil  twenty  minutes, 
making  three  boilings.  One  cup  orange.  One  cup  sugar. 
Water  to  cover,  boil  till  it  hairs.  Roll  in  granulated  sugar. 
Place  on  platter  to  dry.  Handle  with  tongs. 

Chocolate  Fudge 

Two  cups  sugar.  One  cup  milk.  Nearly  a  cake  of 
chocolate.  Butter,  size  of  an  egg.  Boil  ten  minutes  or 
more,  or  until  it  makes  a  soft  ball  (in  cold  water).  Take 
from  fire  and  stir.  Cool  and  cut  in  squares. 

Molasses  Fudge 

One  cup  milk.  Two  cups  sugar.  One  cup  molasses. 
Two  squares  chocolate.  Butter  size  of  an  egg.  Vanilla. 
Cook  until  crisp.  Beat  until  it  sugars. 

Brown  Sugar  Candy 

Two  and  one-half  cups  dark  brown  sugar.  One-half  cup 
milk  or  cream.  A  little  butter.  One-half  cup  chopped 
walnuts.  When  done  beat  until  creamy  after  taking  from 

fire. 

Chocolate  Candy 

One  cup  sugar.  One-half  cup  molasses.  One-half  cup 
milk.  One-half  cup  butter.  One-quarter  cake  chocolate. 
Boil  twenty  minutes.  Pour  in  pans  to  cool.  Mark  in 
squares. 


44 


“WHAT  TO  SERVE.” 


Butter  Scotch 

One  cup  Hew  Orleans  molasses.  One  cup  butter.  Two 
cups  powdered  sugar.  Pinch  of  soda.  Boil  until  it  just 
hardens  in  cold  water.  Pour  in  thin  sheets  to  cool. 

Molasses  Candy 

One  cup  molasses.  Two  cups  sugar.  One  tablespoon¬ 
ful  vinegar.  Vanilla.  Small  piece  butter.  Boil  ten  min¬ 
utes,  then  cool  enough  to  pull. 

Cream  Candy 

Two  cups  sugar.  One-half  cup  vinegar.  One-half  cup 
water.  Boil  until  crisp  in  water,  and  pull.  Flavor  with 
vanilla,  lemon,  or  strawberry. 

Molasses  Chip 

Two  cups  sugar.  One  cup  water.  One-half  cup  molas¬ 
ses.  One  scant  teaspoonful  cream  of  tartar.  Small  piece 
of  butter.  Boil  without  stirring,  till  crisp  when  tried  in 
water.  Work  as  soon  as  can  be  handled. 

Peanut  Brittle 

One  cup  white  sugar.  One  cup  peanuts  (chopped).  Put 
the  sugar  into  a  smoking  hot  iron  frying  pan,  no  water* 
Stir  and  stir  until  dissolved,  add  the  peanuts  and  turn  im¬ 
mediately  into  a  buttered  tin.  Cut  into  squares. 

Chocolate  Louie 

Three  cups  white  sugar.  One  cup  milk.  One-quarter 
teaspoonful  cream  of  tartar.  Three  squares  chocolate, 
one  tablespoonful  butter.  One  teaspoonful  vanilla.  Boil 
the  sugar,  milk  and  cream  of  tartar  nine  minutes,  or  until 
it  will  form  a  soft  ball.  Add  the  chocolate  (melted)  and 
butter,  cook  one  minute  longer.  Remove  from  fire,  add 
the  vanilla.  Beat  vigorously  for  one  minute,  then  pour 
into  pans. 

Adelaides 

Three  cups  brown  sugar.  Three-fourths  cup  cream. 
Small  piece  butter.  One-half  pound  walnuts  (chopped.) 
Vanilla.  Boil  fifteen  minutes.  Should  almost  sugar  before 
removing  from  fire.  Beat  thoroughly  for  one  minute. 


“WHAT  TO  SERVE.” 


45 


Dainty  Desserts  and  Drinks 

Alexandra  Delight 

Place  a  pint  of  milk  in  a  double  boiler,  and  when 
scalded  pour  it  into  the  well  ' beaten  yolks  of  four  eggs. 
Add  four  tablespoonfuls  of  sugar  and  stir  until  well  mixed. 
Return  to  the  double  boiler,  and  cook  until  thick.  Then 
turn  into  a  bowl,  and  when  cold  mix  in  four  ounces  of 
almond  macaroons  which  have  been  finely  powdered  and 
rubbed  through  a  sieve.  Flavor  with  a  few  drops  of  bitter 
almonds.  Pack  in  cracked  ice,  and  leave  until  the  mixture 
is  frozen.  Spread  a  layer  of  this  in  the  bottom  of  a  mold, 
cover  with  preserved  strawberries,  sprinkle  with  chopped 
nut  meats.  Alternate  the  layers  until  the  mold  is  full, 
pack  in  ice,  and  let  remain  for  two  hours. 

Autumn  Sherbet 

Boil  one  pint  of  water  with  one  and  one-half  cups  of 
sugar  until  clear,  remove  all  scum  and  strain  through  fine 
cheesecloth,  cool  and  add  one  cupful  of  plum  juice,  and  one 
cupful  of  grape  juice;  strain  it,  and  pour  slowly  on  the 
beaten  white  of  an  egg,  beating  well  together.  Pack  in 
freezer,  and  turn  crank  rapidly  and  continuously  until  the 
mixture  is  hard,  and  the  result  will  be  a  smooth,  creamy  ice 

Buffalo  Sundae 

Make  a  plain  vanilla  ice  cream.  Into  a  glass  custard 
cup,  or  long  stemmed  champaign  glass  turn  a  small  conical 
mold  of  the  frozen  cream.  Around  this  pour  some  crushed 
fruit,  heavily  sweetened,  and  on  top  sprinkle  finely  chopped 
English  walnuts. 

Charlotte  Russe 

Use  two  tablespoonfuls  of  gelatine  soaked  in  a  little 
cold  milk  two  hours,  two  cups  of  rich  cream,  one  cup  of 
milk.  Whip  cream  stiff,  and  set  on  ice.  Boil  milk,  pour 
gradually  over  gelatine  until  dissolved,  then  strain.  When 
nearly  cold  add  whipped  cream,  spoonful  at  a  time.  Sweet¬ 
en  with  powdered  sugar,  flavor  with  vanilla.  Line  dish 
with  lady  fingers  or  sponge  cake,  pour  in  cream,  and  set 
away  to  harden. 


46 


“WHAT  TO  SERVE.” 


1 


Caramel  Ice  Cream 

Make  a  custard  of  one  pint  of  milk,  one  cup  of  sugar, 
and  two  eggs.  Set  this  aside  to  cool  while  you  melt  one 
cup  of  granulated  sugar  on  the  stove  until  It  reaches  the 
caramel  stage,  being  careful  not  to  scorch.  Add  to  the 
custard.  When  chilled  add  one  quart  of  whipped  cream 
and  freeze. 

Cherry  Ice 

Stone  two  pounds  of  fine,  ripe  cherries,  bruise,  and  put 
them  into  a  preserving  kettle  with  a  small  cup  of  water, 
and  one-half  pound  of  granulated  sugar.  Let  oome  to  a 
boil,  simmer  for  a  few  minutes,  then  pass  through  a  sieve. 
Pound  the  kernels,  and  put  them  in  a  saucepan  with  the 
juice  of  two  lemons,  and  let  stand  for  one-half  hour;  add 
one  pound  of  sugar  to  the  cherries,  and  strain  on  them  the 
lemon  and  kernal  juice.  Mix  well  together  and  freeze. 

Cream  Blanc  Mange 

Two  cups  of  sweet  cream,  one-half  ounce  of  gelatine* 
soaked  in  a  little  cold  water,  one-half  cup  of  powdered 
sugar,  one  teaspoonful  of  vanilla,  one  glass  of  white  wine. 
Heat  the  cream  to  boiling,  stir  in  the  gelatine  and  sugar, 
and  as  soon  as  they  are  dissolved,  take  from  the  fire,  beat 
until  very  light,  flavor,  and  add  by  degrees,  the  wine,  mix¬ 
ing  it  well.  Put  in  molds  wet  with  cold  water. 

Egg  Lemonade 

Juice  and  grated  rind  of  three  lemons,  one  and  one-half 
cups  of  sugar,  one  cup  of  water,  two  fresh  eggs.  Put  in  a 
quart  fruit  jar,  and  shake  until  very  foamy.  Fill  up  jar 
with  water,  and  stir  well.  Pour  into  glasses  one-third  full 
of  cracked  ice. 

Ginger  Sherbet 

Make  a  lemon  sherbet,  and  when  it  is  frozen  add  a 
tablespoonful  of  Jamaica  ginger,  and  two  tablespoonfuls  of 
syrup  from  the  Canton  preserved  ginger,  add  the  meringue, 
and  stand  away  to  ripen.  Sprinkle  chopped  nuts  over  the 
top  when  serving. 

Gingerade 

Put  one  quart  of  water  and  one  cup  of  sugar  on  to  boil. 
Add  one-fourth  ounce  of  white  ginger  root,  and  let  boil 
twenty  minutes.  Remove  from  fire,  add  one  cup  orange 
juice  and  the  juice  of  one  lemon.  Strain  and  cool;  serve 
with  powdered  ice,  with  a  preserved  cherry  in  each  glass. 


“WHAT  TO  SERVE.” 


47 


Grape  Frappe 

Boil  two  cups  of  sugar  with  four  cups  of  water  for 
twenty  minutes.  When  cool  add  one-fourth  of  a  cup  of 
lemon  juice,  three-fourths  of  a  cup  of  orange  juice,  and  one 
pint  of  grape  juice.  Strain  and  serve  in  glasses  half  filled 
with  shaved  ice. 

Grape  Juice  Sherbet 

One  pint  of  grape  juic®,  one  quart  of  water,  juice  of 
one  lemon,  one  orange,  pared,  and  cut  in  small  dice,  four 
tablespoonfuls  of  sugar.  Fil!  your  punch  bowl  with  cracked 
ice,  stir  the  sugar,  lemon  juice  and  water  together  until 
the  sugar  is  dissolved;  add  the  grape  juice  and  orange  dice, 
stir  well  and  serve.  If  you  wish  to  freeze  this,  put  in  a 
heaping  cup  of  sugar  before  turning  in  freezer. 

Gooseberry  Punch 

Soak  one  tablespoonful  of  gelatine  in  enough  cold 
water  to  cover  it,  add  one  cup  hot  water,  and  one  cup  sugar. 
Stir  until  dissolved,  add  one  quart  canned  gooseberries, 
strain  into  freezer.  Freeze  quite  hard  and  serve  in  sher¬ 
bet  cup  with  a  spoonful  of  whipped  cream  on  top. 

Hot  Apple  Punch 

Roast  three  high-flavored  apples  and  remove  pulp  to . 
deep  pitcher.  Add  one  teaspoonful  cinnamon,  half  tea¬ 
spoonful  each  of  cloves  and  grated  nutmeg.  Pour  over 
three  pints  of  hot  sweet  cider.  Serve  in  steins  with  lids 
on  so  that  the  punoh  will  be  kept  hot. 

Lemon  Sherbet 

One  quart  boiling  water,  juice  of  four  lemons  and  one 
pint  sugar.  Cool  and  strain.  Add  one  pint  cold  water  and 
freeze.  When  about  half  frozen  add  one  pint  of  milk  and 
one  tablespoonful  of  vanilla. 

Lemon  Water  Ice 

To  a  heaping  tablespoonful  of  gelatine  dissolved  in  two 
gills  of  cold  water,  add  one  quart  of  boiling  water,  twelve 
ounces  of  sugar,  and  the  juice  of  eight  lemons.  Strain  and 
freeze. 

Macaroon  Whip 

One  pint  of  cream,  one  dozen  macaroons,  six  English 
walnuts,  one  teaspoonful  of  vanilla,  one-third  cup  of  sugar. 
Crush  the  macaroons,  chop  the  nuts  moderately  fine,  add 
to  the  stiffly  whipped  cream,  and  serve  in  sherbet  glasses. 


48 


“WHAT  TO  SERVE.” 


May  Punch 

One  quart  of  strawberries,  one  pint  of  cherries,  the 
juice  of  two  lemons,  three  quarts  of  water,  one  and  one- 
half  pounds  of  sugar.  Hull,  wash,  and  mash  the  straw¬ 
berries;  stem,  pit  and  crush  the  cherries.  Mix,  add  the 
lemon  juice,  and  stand  aside  for  two  hours.  Crush  the 
cherry  pits,  steep  in  a  quart  of  water  for  an  hour,  add  the 
sugar,  boil  ten  minutes,  strain  and  cool.  Press  the  fruit 
through  a  fine  sieve,  add  the  cold  syrup  and  two  quarts  of 
water,  and  serve  in  glasses  half  filled  with  chopped  ice. 

Maple  Ice  Cream 

Yolks  of  four  eggs,  three-quarters  of  a  cup  of  maple 
syrup,  boil  together  in  a  double  boiler,  and  beat  until  cold. 
Add  one  pint  of  whipped  cream,  and  freeze. 

Milk  Sherbet 

Squeeze  the  juice  of  six  large  lemons  on  four  cups  of 
sugar;  put  the  skins  with  a  pint  of  water  on  the  fire,  and 
let  them  simmer  ten  minutes.  Scald  two  quarts  of  milk 
with  two  tablespoonfuls  of  corn  starch,  and  one  cup  of 
sugar.  When  cold  put  in  the  freezer,  and  when  it  begins 
to  stiffen  add  the  syrup  of  lemon  juice  and  sugar,  and  freeze. 

Mint  Sherbet 

Boil  together  one  quart  of  water,  and  one-half  pound 
of  sugar  five  minutes.  Remove  leaves  from  ten  good-sized 
stalks  of  mint.  Wash  carefully,  chop  fine,  then  pound  to  a 
pulp.  Work  this  gradually  into  hot  syrup,  let  stand  until 
cool.  Strain,  add  juice  of  tvo  lemons  and  freeze. 

Naples  Lemon  Cream 

Squeeze  and  strain  the  juice  of  four  lemons,  one  and 
one-half  cups  of  sugar.  Dissolve  half  a  box  of  gelatine,  and 
add  one  and  a  half  pints  of  cream.  Pour  into  molds,  and 
set  on  ice. 

Orangeade 

Take  three  large  oranges  to  half  a  pound  of  loaf  sugar. 
Pour  over  the  sugar  one  pint  of  boiling  water,  add  the 
juice  and  grated  rind  of  the  oranges,  cool.  Serve  in  glasses 
with  crushed  ice. 

Orange  Water  Ice 

The  juice  of  six  oranges,  two  teaspoonfuls  of  orange 
extract,  the  juice  of  one  lemon,  one  quart  of  water,  one 
pound  of  pulverized  sugar,  and  one-half  cup  of  rich,  sweet 
cream.  Mix  well,  strain  and  freeze. 


; 


“WHAT  TO  SERVE.” 


Peach  Sherbet 

Boil  together  for  ten  minutes  one  pint  each  of  sugar 
and  water.  Soak  one  tablespoonful  of  gelatine  in  water  to 
cover  for  one  hour,  then  add  one  cupful  of  boiling  water 
and  stir  until  dissolved.  Add  the  syrup.  Pare  and  press 
through  a  sieve  sufficient  fine  mellow  peaches  to  make  a 
pint  of  pulp.  Add  to  the  other  mixture,  and  freeze. 

Peach  Ice  Cream 

Stew  enough  dead  ripe  peaches  to  make  a  quart,  in  a 
pint  of  water,  adding  while  cooking  a  pound  of  sugar. 
Press  the  peaches  through  a  fine  sieve.  When  cool  add  a 
quart  of  rich  cream  and  freeze. 

Plum  Bavarian  Cream 

Cover  half  a  package  of  gelatine  with  half  a  cup  of 
cold  water  and  soak  till  soft.  Stew  a  pint  of  ripe  plums  in 
a  syrup  made  of  one  cup  of  water,  and  half  a  cup  of  sugar, 
until  tender,  then  put  through  a  sieve.  Whip  a  pint  of 
cream,  add  the  gelatin  to  the  plums,  mix  and  turn  in  a 
porcelain  basin,  and  set  in  a  pan  of  cracked  ice.  Stir  until 
it  begins  to  thicken,  and  then  fold  in  carefully  the  whipped 
cream.  When  thoroughly  mixed,  turn  into  a  mould,  and 
set  on  ice  to  harden. 

Raspberry  Granite 

Three  quarts  of  raspberries,  the  juice  of  three  lemons, 
one  pint  of  sugar,  one  quart  of  water.  Boil  sugar  and 
water  together  for  twenty  minutes,  then  add  the  lemon 
juice  and  the  juice  of  two  quarts  of  the  berries.  Set  away 
to  cool.  When  cool  pack  into  a  freezer  as  for  ice  cream, 
throw  a  blanket  over  it,  and  set  away  in  a  cool  place. 
After  an  hour  scrape  the  frozen  mixture  from  the  sides  of 
the  can,  but  do  not  beat,  as  you  want  the  product  to  be 
granulated,  not  creamy.  It  will  require  about  an  hour 
and  a  half  to  freeze.  Just  before  serving  stir  in  the  re¬ 
mainder  of  the  berries  and  serve  in  sherbet  glasses. 

Russian  Tea 

Steep  four  tablespoonfuls  of  tea  in  one  quart  of  freshly 
boiled  water,  strain  and  add  three  strips  of  candied  orange 
peel,  one  teaspoonful  of  Jamaica  rum,  one  teaspoonful  of 
preserved  strawberries,  and  one-half  slice  of  lemon.  Let 
cool  and  pour  into  glasses  half  filled  with  chipped  ice. 


50 


“WHAT  TO  SEE  YE. 


Rosolis 

Put  four  pounds  of  the  best  loaf  sugar  into  a  porcelain 
kettle,  and  pour  over  it  three  quarts  of  boiling  water. 
When  the  sugar  is  dissolved  place  the  kettle  over  the  fire 
and  boil  and  skim  until  scum  ceases  to  rise,  then  stir  in 
the  whites  of  two  eggs  beaten  until  stiff,  but  not  dry.  Let 
boil  up  once,  and  remove  from  fire.  When  the  syrup  has 
cooled  to  the  lukewarm  stage,  add  to  it  sufficient  extract 
of  roses  to  give  it  a  decided  rose  flavor.  Filter  through  a 
sieve  lined  with  blotting  paper,  add  half  a  pint  of  spirits 
of  wine,  color  a  delicatJ  pink  with  vegetable  coloring. 
Serve  in  tall  thin  glasses  half  filled  with  crushed  ice,  with 
a  few  rose  leaves  floating  on  top. 

Strawberry  Bavarian  Cream 

One  cup  of  strawberry  pulp  and  juice,  one-half  cup  of 
sugar,  one  pint  of  cream,  the  juice  of  half  a  lemon,  one- 
half  box  of  gelatine,  one-half  cup  of  cold  water.  Soften 
the  gelatine  in  the  cold  water,  and  stand  in  hot  water  to 
dissolve.  Add  the  strawberries  and  lemon  juice,  add  sugar 
and  stir  until  dissolved,  let  cool.  When  it  begins  to  thick¬ 
en  fold  in  the  whipped  cream,  and  turn  into  a  mold  wet 
with  cold  water. 

Strawberry  Ice  Cream 

Scald  a  pint  of  milk  in  a  double  boiler.  Thicken  with 
two  tablespoonfuls  of  corn  starch  dissolved  in  a  little  cold 
water,  and  the  yolks  of  four  eggs,  well  beaten.  Add  two 
cup9  of  granulated  sugar.  When  cooked  smooth,  cool. 
When  ready  to  freeze  add  to  the  cooked  mixture  one  quart 
of  rich  milk,  and  the  beaten  whites  of  four  eggs.  When 
nearly  frozen  add  strawberries  crushed  and  strained. 

In  Regard  to  Serving 

As  in  most  of  things  in  life,  avoid  “lukewarmedness.  ” 
If  it  is  a  cold  drink,  let  it  be  very  cold,  and  if  it  supposed 
to  be  hot,  then  let  it  be  steaming  hot.  With  ices,  sherbets 
and  creams  serve  spoons,  and  for  all  thin  drinks  keep  on 
hand  a  supply  of  “straws.,,  For  unexpected  guests  keep 
on  hand  supplies  for  “quick”  drinks,  such  as  lemons,  cherry 
phosphates,  etc.  A  very  nice  impromptu  drink  is  a  glass 
of  jelly  dissolved  with  a  little  hot  water.  Fill  glasses  half 
full  of  crushed  ice,  add  a  pint  of  cold  water  to  the  dissolved 
jelly,  stir  well,  fill  the  glasses,  and  serve  with  a  straw. 


“WHAT  TO  SERVE.” 


51 


For  Luncheon  Dishes 

Baked  Black  Bass 

The  fish  should  be  scaled,  and  washed,  and  left  with 
the  head  intact.  Mix  together  half  a  cup  of  butter,  a  few 
sprigs  of  sweet  herbs  chopped  fine,  a  scant  cup  of  hot 
water,  and  two  cups  of  fine  bread  crumbs.  Season  to  taste 
with  pepper  and  salt,  add  one  beaten  egg,  mix  thor¬ 
oughly,  fill  the  fish  with  the  mixture,  and  sew  up.  Score 
both  sides,  cutting  down  to  the  bone,  and  put  thin  slices 
of  salt  pork  into  the  incisions.  Bake  on  a  rack,  basting 
often,  first  with  butter  melted  in  hot  water,  then  with 
the  drippings  in  the  pan. 

Baked  Halibut 

Bring  to  a  boil  one  cup  water,  one  pint  stewed  toma¬ 
toes,  three  cloves,  and  one  slice  of  onion.  Thicken  with 
two  tablespoonfuls  butter  creamed  with  one  of  flour.  Cook 
ten  minutes,  then  strain.  Pour  boiling  water  to  the  depth 
of  half  an  inch  in  a  deep  plate,  and  lay  the  fish,  black  skin 
side  down,  in  it  for  one  minute,  when  the  black  skin  can 
be  easily  removed;  then  wash  the  fish  in  cold  water,  wipe 
dry,  season  with  salt  and  pepper,  arrange  in  a  baking-pan, 
and  pour  over  it  half  the  sauce.  Bake  in  a  hot  oven  forty- 
five  minutes,  basting  three  times  with  the  remainder  of 
the  sauce. 

Baked  Quinces 

Select  perfectly  sound,  ripe  quinces,  and  peel  them, 
removing  the  cores.  Put  in  an  earthen  or  granite  baking 
dish,  and  fill  the  core  cavities  with  sugar,  butter,  and  pow¬ 
dered  cinnamon.  Melt  one  cup  of  granulated  sugar  in  hot 
water,  and  pour  over.  Bake  till  tender.  Carefully  lift  the 
quinces  on  a  platter,  and  stuff  the  core  cavities  with  seeded 
raisins  and  nut  kernals.  When  the  fruit  has  cooled  stick 
each  quince  full  of  almonds  which  has  been  blanched  and 
shredded, *and  serve  with  whipped  cream. 

Boiled  Frosting 

Two  cups  of  granulated  sugar,  one-half  cup  boiling 
water.  Cook  till  it  threads.  Beat  the  whites  of  two  eggs 
to  a  stiff  froth,  and  into  them  pour  the  syrup  in  a  thin 
stream,  beating  constantly  till  cool. 


LIBRARY  - — _ 

N‘V£RSITY  OF  ILLINOIS 


52 


“WHAT  TO  SERVE.” 


Boiled  Salad  Dressing 

Two  cups  vinegar,  three-fourths  cup  sugar,  one  table¬ 
spoonful  butter.  Put  this  on  to  boil,  and  mix  together 
two  eggs,  one-fourth  cup  of  sweet  cream,  two  level  tea¬ 
spoonfuls  of  salt,  cayenne  pepper  the  size  of  a  pea,  one 
heaping  spoonful  of  mustard.  Beat  thoroughly,  and  when 
the  vinegar  boils,  pour  in  the  egg  mixture  in  a  thin  stream, 
stirring  constantly,  or  it  will  curdle.  Take  off  immediately. 

Corn  Puffs 

Mix  two  cups  of  corn  pulp  with  one  cup  of  flour.  Add 
a  teaspoonful  of  salt,  one  of  baking  powder,  and  a  dash  of 
pepper.  Beat  yolks  of  three  eggs,  add  half  a  cup  of  milk. 
Beat  whites  of  eggs  to  a  stiff  froth  and  add  last.  Butter  a 
large  baking  pan,  drop  the  mixture  on  by  spoonfuls,  and 
bake  in  hot  oven.  Eat  hot,  with  plenty  of  butter. 

Chestnut  Souffle 

Boil  a  pint  of  shelled  chestnuts  in  salted  water  until 
they  are  soft.  Drain,  remove  the  brown  skins,  and  rub 
through  a  sieve.  Cream  together  half  a  cup  of  sugar  and 
four  tablespoonfuls  of  butter.  Add  the  chestnut  paste, 
the  beaten  yolks  of  four  eggs,  half  a  cup  of  bread  crumbs, 
a  cup  of  milk,  and  the  juice  aud  grated  rind  of  one  lemon. 
Beat  thoroughly,  then  add  the  stiffly  beaten  whites  of  the 
four  eggs.  Bake  in  a  hot  oven,  and  serve  with  sugar  and 
cream. 

Chicken  Cutlets 

Have  nice  pieces  of  boiled  chicken,  roll  in  beaten  egg 
and  then  in  cracker  crumbs,  and  fry  a  delicate  brown. 

Clotted  Cream 

Mix  together  a  cup  of  rich  milk,  a  large  wine  glass  of 
rose  water,  and  five  ounces  of  white  sugar,  add  the  beaten 
yolks  of  two  eggs.  Stir  the  mixture  into  a  quart  of  the 
best  cream,  let  it  just  come  to  a  boil,  stirring  constantly. 
Set  away  to  cool.  Delicious  with  any  kind  of  fruit. 

Cream  of  Nuts 

Blanch  and  cook  in  salted  water  until  tender  one  pint 
of  English  walnut  meats.  Press  through  a  colander,  add 
three  pints  of  clear  brown  stock,  a  level  teaspoonful  of  salt, 
a  dust  each  of  paprika,  cloves  and  nutmeg.  Boil  up  thor¬ 
oughly  and  serve  with  a  spoonful  of  whipped  cream  to  each 
portion. 


WHAT  TO  SERVE.” 


53 


Cream  of  Asparagus  Soup 

Cut  one  bunch  of  asparagus  in  small  pieces,  and  simmer 
for  three-quarters  of  an  hour,  remove  the  tips,  press  the 
remainder  through  a  colander,  saving  the  water  in  which 
it  was  boiled.  Scald  one  quart  of  milk,  add  a  tablespoon¬ 
ful  of  butter,  thicken  with  two  tablespoonfuls  of  Hour,  add 
the  asparagus  and  water,  and  the  tips,  a  little  pepper  and 
salt,  and  let  come  to  a  boil,  serve  at  once. 

Eggs  in  Aspic 

Boil  five  eggs  for  one  hour,  remove  the  shells,  and  cut 
in  halves.  Put  the  yolks  into  a  dish  with  a  teaspoonful  of 
chopped  parsley,  a  tablespoonful  of  lemon  juice,  half  a  salt 
spoonful  of  salt,  a  dash  of  cayenne,  and  a  teaspoonful  of 
melted  butter.  Mash  till  very  smooth,  fill  the  whites  of 
the  eggs  with  the  prepared  yolks,  and  put  together.  Place 
in  a  mold  and  cover  with  aspic  jelly.  When  ready  to  use 
turn  out  on  a  pretty  plate,  and  surround  with  parsley 
leaves,  and  cubes  of  tomato  jelly. 

Escalloped  Chicken 

Boil  a  large  chicken  until  tender,  season  well.  Remove 
all  skin  and  gristle,  and  cut  the  meat  fine.  Butter  a  pud¬ 
ding  dish,  put  a  layer  of  cracker  crumbs  in  the  bottom, 
add  bits  of  butter  and  moisten  with  milk.  On  this  put  a 
layer  of  chicken,  with  bits  of  butter  and  chopped  oysters, 
then  another  layer  of  crackers,  and  so  on  till  the  dish  is 
full.  Cover  the  top  with  cracker  crumbs,  and  bake  thirty 
minutes  in  a  hot  oven. 

Fried  Eggplant 

Slice  in  round  slices  very  thin.  Soak  in  salted  water. 
Make  a  batter  according  to  directions  for  fritters,  dip  in 
the  slices  of  egg  plant,  and  fry  in  hot  fat. 

Frosting  without  Eggs 

An  excellent  frosting  may  be  made  without  eggs  or 
gelatine,  which  will  Treep  longer,  and  cut  more  easily. 
One  cup  of  granulated  sugar,  dampen  with  five  tablespoon¬ 
fuls  of  milk,  place  on  the  fire  in  a  suitable  dish,  and  let 
boil  for  five  minutes  without  stirring,  remove  from  the 
fire  and  set  the  dish  in  another  of  cold  water,  add  flavoring. 
While  it  is  cooling,  beat  thoroughly. 


54 


“WHAT  TO  SERVE. 


Gingered  Pears 

Hard  and  not  too  ripe  fruit  is  best.  Peel  and  core,  and 
cut  in  very  thin  slices.  For  eight  pounds  of  sliced  fruit, 
put  into  the  kettle  the  juice  of  five  lemons,  one  cup  of 
water,  seven  pounds  of  sugar,  and  half  a  pound  of  ginger 
root  cut  in  thin  slices.  Let  the  sugar  dissolve,  and  add 
the  fruit.  Out  the  lemon  in  long,  thin  strips  and  add  to 
the  fruit.  Let  all  cook  slowly  for  an  hour,  uncovered,  and 
bottle  while  hot. 


Hungarian  Chicken 

Put  one  heaping  tablespoon  of  butter  in  a  stewpan, 
add  two  good-sized  onions  sliced  thin.  When  slightly 
brown  add  half  teaspoonful  of  paprika,  and  brown  well. 
Add  the  cut-up  chicken,  salt  and  pepper.  Brown  well, 
turning  often.  Then  add  stock  or  water,  and  stew  till 
tender.  Take  out  meat  on  hot  platter,  and  add  to  gravy 
a  half  cup  of  thick  sour  cream.  Scald,  but  do  not  let  it 
boil;  pour  over  the  chicken,  and  serve  at  once. 

Jelly  Eggs 

Use  a  whole  box  of  gelatine,  and  make  up  the  recipe 
of  lemon  jelly.  When  the  liquid  has  been  strained  but  not 
flavored,  divide  in  different  bowls  for  coloring.  For  the 
the  yellow  part  use  lemon;  the  green,  pistachio;  the  brown, 
chocolate;  the  pink,  rose;  the  lavender,  violet.  Have  pre¬ 
pared,  egg  shells  from  which  the  contents  have  been  re¬ 
moved,  leaving  the  shells  whole.  Have  these  filled  with 
cold  water  while  making  the  jelly.  Now  fill  them  with  the 
different  colored  jellies,  and  set  aside  to  harden.  If  the 
jelly  does  not  come  out  even,  make  striped  eggs  by  filling 
the  shells  partly  full  with  one  color,  and  filling  them  with  ' 
another.  When  they  are  set,  unmold  in  a  cool  place,  and 
serve  at  once  in  a  nest  of  whipped  cream. 

Macaroni,  American 

Take  an  equal  quantity  of  chicken  and  ham,  and  mince 
them  fine.  Take  half  the  quantity  of  boiled  macaroni, 
add  it  to  the  meat  with  two  eggs,  a  tablespoonful  of  butter,  ! 
cayenne  pepper  and  salt  to  taste,  put  in  a  basin,  cover  with  ^  j 
milk,  and  bake  in  a  slow  oven. 


“WHAT  TO  SERVE.” 


65 


Mayonnaise  Dressing 

Yolks  of  two  eggs,  one  pint  good  olive  oil,  mix  drop  by 
drop  with  the  egg  until  thick,  then  thin  with  lemon  juice, 
and  a  little  vinegar.  Add  more  oil  and  salt  until  all  is 
used.  Season  to  taste  with  cayenne. 

Meat  Loaf  with  Mushrooms 

Chop  fine  two  pounds  of  lean  beef,  one-half  pound  suet, 
and  one  onion.  Season  with  two  teaspoonfuls  of  salt,  salt 
spoon  of  pepper,  two  cups  of  fine  bread  crumbs.  Moisten 
with  two  well  beaten  eggs,  mix  well  and  bake  thirty  min¬ 
utes.  Drain  a  can  of  mushrooms,  place  in  a  pan  with  a 
tablespoonful  of  butter,  half  a  teaspoonful  of  salt,  and  a 
saltspoonf ul  of  pepper.  Cover  and  simmer  for  twenty  min¬ 
utes,  pour  over  meat  loaf,  and  serve  very  hot. 

Nut  Croquettes 

Chop  one  cup  of  walnut  meats  and  add  to  them  one  cup 
each  of  mashed  potatoes  and  fresh  bread  crumbs.  Moisten 
with  one-quarter  of  a  cupful  of  stock,  season  with  a  tea¬ 
spoonful  of  salt  and  a  saltspoonful  each  of  nutmeg  and 
white  pepper.  Add  the  beaten  whites  of  three  eggs,  and 
the  white  of  one.  Beat  hard,  form  into  small  croquettes, 
roll  in  bread  crumbs,  and  fry  in  deep  fat. 

Oyster  Canapes 

Cut  slices  of  brown  bread  in  heart  and  diamond  shape, 
remove  the  muscle  from  twelve  large  oysters  and  cut  fine, 
add  a  tablespoonful  of  chopped  pickles,  two  tablespoonfuls 
of  horseradish,  and  three  tablespoonfuls  of  chopped  celery. 
Mix  with  a  third  of  a  cup  of  mayonnaise  dressing,  and  two 
tablespoonfuls  of  Worcestshire  sauce.  Mix  well,  and  spread 
over  the  buttered  bread,  and  cover  with  thin  slices  of 
pickled  beets,  cut  in  fancy  shapes. 

Oyster  Patties 

Mince  with  a  sharp  knife  one  quart  of  plump  oysters; 
then  stir  them  into  one  cupful  of  drawn  butter  seasoned 
with  pepper.  Cook  five  minutes.  Have  ready  some  shapes 
of  pastry  baked  empty;  fill  these  with  the  oyster  mixture; 
stand  in  oven  two  minutes.  Serve  with  white  sauce. 


56 


“WHAT  TO  SERVE.” 


Oyster  Croquettes 

Fifty  oysters,  yolks  of  four  eggs,  two  tablespoonfuls  of 
butter,  two  tablespoonfuls  of  parsley,  one-half  pint  of  milk, 
one-half  pint  of  oyster  liquor,  four  tablespoons  of  flour, 
salt  and  cayenne  to  taste.  Strain  the  liquor,  drain  and 
wash  and  put  the  oysters  in  a  saucepan  with  some  of  the 
liquor,  and  boil  hard  for  five  minutes.  Remove  from  fire, 
and  chop  very  fine.  Put  milk  and  liquor  in  saucepan,  rub 
flour  and  butter  together,  and  stir  in  the  milk.  When 
smooth,  add  oysters.  When  thick,  add  the  yolks  of  the 
eggs.  Cook  one  minute.  Take  from  the  fire,  add  parsley, 
salt  and  pepper,  and  when  cold  set  upon  ice  to  stiffen.  Do 
this  several  hours  before  you  wish  to  cook  them.  Form 
into  croquettes  with  floured  hands,  roll  in  the  yolk  of  an 
egg,  then  in  cracker  dust,  and  fry  in  boiling  fat. 

Peach  Fritters 

Sift  together  one  cup  of  flour,  two  level  teaspoonfuls 
of  baking  powder,  and  one-fourth  of  a  teaspoonful  of  salt; 
pour  over  one  well  beaten  egg,  and  one-third  of  a  cup  of 
milk;  then  add  three  tablespoonfuls  of  sugar,  and  four 
peaches  chopped  in  fine  pieces.  Drop  big  spoonfuls  into 
hot  fat,  drain  on  paper,  sprinkle  with  powdered  sugar  and 
serve  hot. 

Potato  Mound 

One-half  cup  of  milk,  one  tablespoonful  of  butter,  salt 
and  pepper  to  taste,  the  well  beaten  whites  of  four  eggs, 
added  to  six  or  eight  mashed  potatoes.  Stir  lightly,  pile  in 
a  mound  and  brown. 

Salmi  of  Duck 

Cut  the  game  into  neat  pieces,  put  in  the  oven  for  five 
minutes  to  start  the  juices.  Put  in  the  saucepan  one  table¬ 
spoonful  of  butter,  one-half  pound  of  bacon  or  salt  pork 
cut  into  dice,  one  teaspoonful  each  of  chopped  onions  and 
carrots,  twelve  peppercorns,  one  saltspoonful  each  of 
salt,  thyme  and  sage,  and  any  coarse  pieces  of  the  duck. 
Cover  and  let  cook  to  a  glaze,  then  add  a  tablespoon  of 
flour  and  let  it  brown.  Pour  in  two  cups  of  stock,  simmer 
thirty  minutes,  strain,  add  one  teaspoonful  of  lemon  juice, 
and  the  nice  pieces  of  the  duck.  Cover,  simmer  one  hour. 


“WHAT  TO  SERVE 


57 


Shirred  Tomatoes 

Line  bottom  of  an  earthen  dish  with  sliced  tomatoes, 
make  a  dressing,  same  as  for  fowl,  place  over  the  tomatoes, 
then  cover  with  sliced  tomatoes,  add  salt  and  pepper,  and 
bake  to  a  nice  brown. 

Southern  Fried  Chicken 

Truss  a  chicken  as  for  roasting,  and  cook  in  boiling 
water  for  ten  minutes.  Drain,  split  down  the  back  length¬ 
wise,  and  place  beneath  a  weight  without  breaking  a  bone. 
When  cold  brush  over  with  beaten  egg,  dust  with  salt  and 
pepper,  and  roll  in  bread  crumbs.  Put  slices  of  fat  pork  in 
a  frying  pan,  and  fry  the  chicken  a  delicate  brown.  Then 
put  in  the  oven,  and  cook  for  thirty  minutes,  basting  often. 

Stuffed  Dates 

Select  plump,  smooth  dates,  wash  and  dry,  remove  the 
pits,  and  stuff  with  a  pecan  or  almond,  press  the  edges 
together,  and  roll  in  powdered  sugar. 

TuttI  Frutti 

Very  delicious  tutti  frutti  may  be  made  from  different 
fruits  that  may  be  on  hand.  Oranges  scooped  out  with  an 
orange  spoon,  pineapple  and  and  bananas  are  a  good  com¬ 
bination. 

Stuffed  Eggs 

Boil  hard  as  many  eggs  as  will  be  needed,  remove  the 
shells  and  cut  the  eggs  in  halves.  Take  out  the  yolks  care¬ 
fully  without  breaking  the  whites.  Add  to  the  yolks  a 
teaspoonful  of  French  mustard,  a  tablespoonful  of  melted 
butter,  and  two  teaspoonfuls  of  minced  ham  or  tongue, 
and  season  with  salt  and  pepper.  Rub  all  to  a  smooth 
paste,  fill  the  whites,  and  serve  on  a  bed  of  watercress. 

Stuffed  Steak 

Procure  two  and  one-half  pounds  of  prime  flank  beef 
steak.  Spread  with  a  dressing  made  of  one  and  one-half 
cups  of  bread  crumbs,  one  medium  sized  onion,  two  table¬ 
spoonfuls  canned  tomato,  one  beaten  egg,  one  tablespoon 
butter,  one  teaspoonful  salt,  one-quarter  teaspoonful  pep¬ 
per.  Stir  egg  with  bread,  add  the  onion,  sliced  thin,  the 
tomato,  butter  and  seasoning.  After  spreading,  roll  snug¬ 
ly,  and  tie  with  string.  Lay  three  pieces  of  salt  pork  on 
top,  place  in  dripping  pan  with  one-fourth  cup  of  hot 
water.  Roast  slowly  one  hour.  Make  a  gravy  of  the  drip¬ 
pings  left  in  the  pan,  and  serve  with  the  steak. 


58 


“WHAT  TO  SERVE.” 


Tongue  Croquettes 

Bring  one  cup  of  milk  to  the  boiling  point,  rub  to¬ 
gether  one  tablespoonful  of  butter,  and  one  tablespoonful 
of  flour  and  stir  into  the  milk.  Cook  till  thick.  Add  one 
pint  of  cold  boiled  tongue,  chopped  fine,  one  tablespoonful 
of  minced  parsley,  one-half  teaspoonful  of  salt,  a  pinch  of 
cayenne  pepper,  and  one  teaspoonful  of  lemon  juice.  When 
cool  form  into  croquettes,  dip  in  beaten  egg,  then  in 
cracker  crumbs,  fry  in  smoking  fat. 

Veal  Croquettes 

Take  one  cup  of  boiled  rice,  one  cupful  of  finely  chopped 
veal,  one  teaspoonful  of  salt,  a  little  pepper,  two  table¬ 
spoonfuls  of  butter,  half  a  cup  of  milk,  one  egg.  Put  milk 
on  to  boil,  and  add  veal,  rice  and  seasoning,  when  this 
boils,  add  the  egg,  well  beaten,  stir  one  minute;  and  after 
cooling,  shape,  roll  in  fine  dry  bread  crumbs,  dip  in  beaten 
egg,  and  again  in  the  crumbs.  Fry  in  hot  fat. 


A  BIRTHDAY  LUNCHEON 

One  of  the  most  popular  methods  of  entertaining  just 
now  is  the  birthday  luncheon.  The  decorations  are  all 
with  the  birthday  flower,  the  favors  are  the  birthday  jewel, 
and  everything  served  for  lunch  begins  with  the  first  letter 
of  the  first  name  of  the  lucky  one  in  whose  honor  the 
luncheon  is  given.  For  instance  if  the  honored  one’s  name 
was  Sara,  and  the  birthday  came  in  September,  the  menu 
might  be  something  like  this: 

Souffle  of  Chestnuts  Stuffed  Steak 

Salmi  of  Duck  Stuffed  Peppers  Sweet  Potatoes 
Salmon  Sandwiches  Sweetbread  Salad 
S’s  Sand  Tarts  Springeles 

Strawberry  Bavarian  Cream  Soft  Drinks 

And  the  flower  for  decorating  would  be  Black  Eyed 
Susans,  and  the  jewel,  sapphire. 


“WHAT  TO  SERVE.” 


59 


k 


Refreshments  at  a  W'edding 

m 

A  noon  wedding  is  followed  by  a  breakfast  at  which 
the  guests  are  seated  at  tables  and  served  in  courses. 
Where  few  are  invited  it  is  a  friendly  little  feast,  which 
may  be  simple  or  elaborate  as  taste  and  purse  dictate. 
Where  many  are  asked  they  should  be  served  at  small 
tables,  and  the  breakfast  becomes  an  elaborate  function 
requiring  a  separate  decoration  of  flowers,  fruit,  bonbons 
or  cake  for  each  table,  and  there  should  be  a  servant  for 
every  eight  or  ten  guests.  A  separate  table  is  reserved 
for  the  bridal  party,  at  which  the  bride  and  bridegroom  sit 
side  by  side.  Such  a  breakfast  begins  with  fruit,  followed 
by  bouillon  in  cups,  fish  or  crustaceans  in  fancy  form,  an 
entree,  game  and  salad,  concluding  with  ices,  cakes,  bon¬ 
bons  and  coffee. 

A  simple  breakfast  may  consist  of  bouillon,  or  creamed 
oysters,  game  or  cold  chicken  with  salad,  ices,  cake  and 
lemonade. 

An  afternoon  wedding  is  followed  by  a  reception.  The 
refreshmenss  are  served  as  at  an  ordinary  “tea”  from  a 
large  table,  tastefully  arranged  with  flowers,  lights,  bon¬ 
bons,  cakes,  etc.,  a  single  color  usually  predominating. 
The  guests  serve  themselves  and  each  other,  although 
there  may  be  servants  in  attendance. 

The  refreshments  may  be  of  the  simplest  if  one  so  de¬ 
sires.  Offered  at  about  the  hour  for  afternoon  tea,  few 
care  for  anything  more  than  a  cup  of  tea  and  a  sandwich, 

'  or  an  ice  with  a  bit  of  cake.  Some  prefer  chocolote,  and 
young  folks  are  fond  of  bonbons.  These,  with  a  bowl  of 
lemonade  on  a  table  readily  accessible,  are  all  that  need 
bo  provided. 

At  an  evening  wedding  the  refreshments  should  be 
more  elaborate.  Between  ten  and  eleven  o’clock  is  a  hun¬ 
gry  time,  when  a  good  supper  is  appreciated,  though 
bouillon,  one  hot  entree,  ices  and  cake,  with  lemonade  and 
coffee,  may  amply  suffice. 

When  light  refreshments  are  served  without  ceremony, 
various  kinds  of  sandwiches,  daintily  cut  and  rolled,  take 
the  place  of  the  meats  and  salads,  but  ices,  cakes,  coffee, 
chocolate  or  punch  are  considered  indispensible. 


60 


“WHAT  TO  SERVE.” 


The  Bride  Cake 

This  time-honored  dainty  is  an  indispensible  feature  of 
the  properly  conducted  wedding,  now  as  ever;  but  it  is  not 
now,  as  formerly,  cut  and  eaten  in  the  course  of  the  wed¬ 
ding  feast,  the  modern  fashion  being  to  have  the  cake  cut 
into  small  wedges  and  packed  in  dainty  white  boxes,  tied 
up  with  white  ribbon,  previous  to  the  ceremony.  The 
boxes  are  then  put  aside  in  a  convenient  place,  ready  for 
distribution  when  the  guests  depart.  The  bride  cake  is, 
of  course,  an  especially  prepared  confection,  and  is  not  to 
be  confounded  with  any  one  of  the  various  kinds  of  cakes 
served  in  the  ordinary  course  of  the  festivities.  It  need 
not  necessarily  be  of  the  costly  variety  usually  supplied  by 
the  fashionable  caterer,  but  it  should  be  of  the  distinctive 
character  ordained  by  ancient  custom,  or  the  special  vir¬ 
tues  attributed  to  it  will  be  lacking.  The  old  custom  of 
placing  a  gold  ring  and  a  silver  thimble  in  the  cake  is  still 
occasionally  observed,  but  when  this  is  done  the  cake  is 
cut  and  distributed  by  the  bride  herself  at  the  close  of  the 
wedding  supper.  The  guest  to  whom  the  ring  falls  is 
supposed  to  be  destined  to  speedy  marriage,  while  she  who 
secures  the  silver  thimble  is  positively  ordained  to  spinster- 
hood. 


Wedding  Anniversaries 

In  what  way  the  naming  of  the  celebrations  was  settled 
is  unknown,  but  the  following  has  been  recognized  and 
followed  for  many  years: 

Five  years— Wooden  wedding. 

Ten  years— Tin  wedding. 

Twelve  years— Linen  wedding. 

Fifteen  years— Crystal  wedding. 

Twenty  years— China  wedding. 

Twenty-five  years— Silver  wedding. 

Thirty  years— Pearl  wedding. 

Forty  years— Ruby  wedding. 

Fifty  years— Golden  wedding. 

Seventy-five  years— Diamond  wedding. 

The  celebration  of  these  events  usually  takes  the  form 
of  an  evening  party,  at  which  refreshments  are  served. 


“ENTERTAINING  MADE  EASY" 


This  new  book,  is  designed  to  be  the  friendly  adviser  to 
the  busy  person  who  desires  to  entertain  a  few  friends,  and 
who  must  add  the  duties  of  serving  maid  to  those  of  a 
-hostess.  It  is  composed  of  a  series  of  suggestions  which 
may  be  enlarged  upon  or  curtailed,  as  circumstances  may 
demand.  It  contains  many  ideas  for  the  Decorations* 
Games  and  Refreshments  to  be  used  for  afternoon  or  even¬ 
ing  home  gatherings. 

Among  the  subjects. treated  in  this  book  are  the  following: 

For  Hallowe’en  A  Valentine  Party 

A  Poverty  Social  For  a  Tin  Wedding 

A  Floral  Evening  For  a  Golden  Wedding 

A  Juvenile  Party  For  a  Wooden  Wedding 

A  Library  Party  A  Military  Cinch  Party 

A  Colonial  Party  An  All  Fool’s  Day  Paaty 

For  the  Fourth  of  July  St.  Patrick’s  Day  in  the  Evening 

The  suggestions  are  thoroughly  practical,  and  are  in¬ 
expensive.  They  appeal  to  all,  because  they  are  feasible, 
bright,  and  within  reach  of  the  most  slender  purse. 

SPECIAL  FEATURE  23  «J“ LsZ°w®r ES 

A  special  feature  of  this  book  is  the  gessing  games 
which  are  so  popular.  These  games  are  always  the  means 
of  breaking  up  that  “stiffness”  which  is  the  terror  of  the 
hostess.  They  are  not  especially  difficult,  just  enough  so 
to  be  exciting.  And  among  the  following  are  games  appro¬ 
priate  to  every  occasion. 

Birds— Cities— Wives— Actorg  —  Clothes  —  Magazines  —  A  Cake 
Walk  —  Hidden  Flowers — The  Tool  Chest— Scrambled  Eggs— Poets 
and  Authors— A  Floral  Wedding— Cats  You  Have  Met— Floral  Con¬ 
undrums —  Submrbs  of  Chicago — A  Floral  Love  Story — A  Romance 
in  Songs— Wedding  of  the  Operas— Flowers  of  all  Nations— Nick¬ 
names  of  the  States— Generals  of  the  Civil  War — A  Letter  from 
Shakespeare— A  Romance  of  the  Bookshelves. 

Price,  25  Cents,  Postpaid 


PERCY  ROBERTS,  Publisher 


564  West  Randolph  St. 


CHICAGO 


